Lemonade Pound Cake

Name: Lemonade Pound Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12-16 serving(s)
Ingredients: 1 (18 1/4 ounce) package white cake mix; 1 cup sour cream; 1 (6 ounce) can frozen lemonade concentrate, thawed; 1 (3 ounce) package cream cheese, at room temperature; 3 large eggs; 1 cup confectioners' sugar; 3 tablespoons lemon juice; 1 teaspoon grated lemon zest

Submitted by Marie

"This recipe starts with a cake mix and is enhanced by adding sour cream, lemonade and cream cheese. So good!"

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Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 12-16

ingredients

CAKE
1 (18 1/4 ounce) package white cake mix
1 cup sour cream
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (3 ounce) package cream cheese, at room temperature
3 large eggs
GLAZE
1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

directions

Preheat oven to 350°.
Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
Shake out the excess flour and set the pan aside.
Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
Pour the batter into the prepared pan.
Bake the cake for 40 to 45 minutes or until it tests done.
Remove cake from oven and place on a wire rack to cool for about 20 minutes.
Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
Turn the cake out onto a serving platter and spoon the glaze over the top.

Questions & Replies

Can this Lemonade Cake recipe be printed, please. ?

Cindy W.

Reviews

This recipe was handed down by my husband's great aunt. Her recipe calls for an icing of 1 c. sugar, 1 c. sour cream, but I do not recommend it! We use a plain powder sugar glaze. Also, ours calls for baking 60-90 min. and beating it on high for 4 minutes until it is fluffy. This may help the difficulty some are dealing with! Thanks for posting, Marie.

Chellerific
Not sure what went wrong for me, but we were very dissaponted. We love anything Lemon. The cake took 50 min. My oven Temp. Is perfect.!! It tested done but after we cut it ,the top (which had been the bottom) was gluey!? Also I expect a Lemon Cake to be yellow! Not sure why a White cake mix was used, but I will try anything. I am going to give this another try though. Maybe something was wrong with my cake mix?

Koechin Chef
Fantastic! I would give it more than five if I could. Easy, easy, easy and sooooo yummy. I actually used limeade mix because it was what I had in the freezer. Great cake. I know I will make often. My husband loved it!

beth
This is without a doubt the most moist pound cake I have ever had. Made one with Lemonade and one with Orange Juice. The list could be endless for different flavors. Had rave reviews from family and friends as I gave them as gifts. I used the Colored Sugar from najwa to distinguish the flavors. Wonderful Cake. Thank you Marie.

Kathies Kafe
This was a very good cake with a great texture. It was slightly tangy, yet the flavors complimented each other well. I had to add a bit more confectioner's sugar to the icing to make it a thicker consistency, but other than that, I followed the directions to the letter. 2nd time I made it was for a church function and I used a French Vanilla cake mix. It turned out just as well as the first cake and gave it a slightly sweeter taste. Thanks Marie...we will be enjoying this recipe again and again.

Sherrybeth