Lemonade Pound Cake
Bright, zesty, and irresistibly moist, this Lemonade Pound Cake is the ultimate dessert for lemon lovers! Infused with the refreshing flavors of fresh lemon juice, tangy lemon zest, and a splash of lemonade concentrate, this cake offers a perfect balance of sweetness and citrusy tang. The tender, rich crumb comes from a combination of sour cream and creamy butter, while a luscious lemon glaze drizzled over the top adds the perfect finishing touch. Whether you're hosting a weekend brunch, a summer gathering, or simply craving a slice of sunshine, this easy-to-make pound cake is sure to delight. With just 20 minutes of prep time and simple ingredients, it’s the perfect recipe to brighten up any occasion.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 0.25 cup freshly squeezed lemon juice
- 0.25 cup lemonade concentrate, thawed
- 0.5 cup sour cream
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- 1 teaspoon milk (for glaze, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or bundt pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the lemon zest, lemon juice, and lemonade concentrate until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Beat just until combined, being careful not to overmix.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and milk (if needed for desired consistency) until smooth.
Drizzle the glaze over the cooled cake, letting it run down the sides. Allow the glaze to set for a few minutes before serving.
Slice and enjoy your Lemonade Pound Cake!
Nutrition Facts
Calories |
5431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1319 mg | 440% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 791.3 g | 288% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 550.0 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 405 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
