Last Fourth of July, we gathered at my daughter’s backyard for a potluck drenched in sunshine and laughter. I had promised something sweet and refreshing—something that captured the joy of the day.
As I mixed that vibrant pink batter in my grandmother’s old mixing bowl, I felt the echo of summers past: sticky fingers from dripping popsicles and barefoot races across the lawn. The lemony scent filled the kitchen and drew in neighbors who offered stories of past celebrations.
When the cake emerged from the oven, its pale pink swirls gleamed like melted fairground lemonade. I poked holes in the warm cake and poured the pink lemonade glaze over the top, and I remember stepping back filled with warmth and pride. As the sun set and the cicadas sang, the first slices were served.
This Pink Lemonade Pound Cake was moist and tangy, bright enough to lift our spirits yet homey enough to feel like a hug. Plates passed around, conversations flowed, and that cake became more than dessert—it became part of our shared memory of a day full of light and love.
Short Description
A moist, zesty pound cake infused with pink lemonade flavor, topped with a sweet-tart pink glaze—perfectly festive and delightfully refreshing.
Key Ingredients
Cake
- 1 package (18.25 oz) lemon cake mix
- 1 package (3 oz) instant lemon pudding mix
- 4 eggs
- ⅓ cup vegetable oil
- ½ cup milk
- ½ cup pink lemonade concentrate, thawed
- 4 drops pink or red food coloring (optional)
Glaze
- 1 cup pink lemonade concentrate, thawed
- ½ cup white sugar
Tools Needed
- 10-inch tube or bundt pan
- Large mixing bowl and whisk
- Small bowl for glaze
- Measuring cups and spoons
- Cooling rack
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350 °F (175 °C). Grease and flour a 10-inch tube or bundt pan.
Step 2: Prepare Batter
In a large bowl, whisk lemon cake mix, lemon pudding mix, eggs, oil, milk, and ½ cup lemonade concentrate until smooth. Add food coloring for brighter pink.
Step 3: Bake Cake
Pour batter into pan. Bake 50–60 minutes or until a toothpick comes out clean. Keep an eye after 50 minutes in case your oven runs hot.
Step 4: Make Glaze
Mix 1 cup lemonade concentrate and ½ cup sugar in a small bowl until sugar fully dissolves.
Step 5: Glaze Cake
Immediately after baking, poke holes all over the warm cake with a fork. Pour glaze evenly over the top, letting it soak in.
Step 6: Cool
Let cake stand in pan until almost cool before removing. Finish cooling on a rack before slicing.
Why You’ll Love This Recipe
Flavor Bomb: Bright citrus notes meet sweet, tart pink lemonade glaze
Simple & Festive: Pantry ingredients with a fun pink twist, perfect for gatherings
Moist & Tender: Pudding mix and glaze keep it soft and flavorful
Kid and Adult Approved: Cheerful color, grown-up taste
Make-Ahead Friendly: Bake day ahead and glaze just before serving
Mistakes to Avoid & Solutions
Cake too dense
Mix on low speed, just until combined—overmixing adds air and heaviness
Glaze won’t soak
Ensure cake is warm and fork holes are deep. Warm glaze before pouring
Top browns too quickly
If needed, loosely cover pan with foil in the last 10 minutes of baking
Dry cake
Use full glaze and pudding mix for moistness
Serving and Pairing Suggestions
Serve slices with fresh berries or whipped cream
Pair with iced tea or sparkling lemonade
Great for brunch, tea time, or summer dessert table
Plate it buffet-style or slice beautifully for guests
Storage and Reheating Tips
Store covered at room temperature for up to 3 days
Refrigerate in warm weather (covered) for up to 4 days
Freeze unfrosted cake wrapped in plastic, up to 1 month; thaw before glazing
Reheat slices lightly in microwave for 10 seconds to bring back freshness
FAQs
1. Can I use fresh lemonade instead of concentrate?
Yes. Use ½ cup fresh juice for the batter and 1 cup for glaze, adjusting sugar as needed
2. Is this gluten-free-friendly?
Not as written. Try a gluten-free lemon cake mix and pudding
3. How to make it dairy-free?
Substitute nondairy milk and use vegan butter in glaze
4. Will cake stay pink?
Yes, but use food coloring and don’t overbake to maintain color
5. Can I make cupcakes instead?
Yes. Fill liners ⅔ full, bake 20–25 minutes, poke tops, and drizzle glaze
Tips & Tricks
Soften sugar in glaze by stirring, not microwaving
Let glaze drain off shelves into a pan for easy cleanup
Use room-temperature ingredients for even texture
Want stronger lemon flavor? Add a teaspoon of zest to batter
Rotate pan halfway through baking for even color
Recipe Variations
Strawberry Pink Lemonade
Stir in ½ cup chopped strawberries into batter and glaze
Citrus Crunch
Add ½ cup toasted almond slivers to glaze for texture
Tea-Infused
Substitute ½ cup milk with hot chamomile tea, cooled
Berry Swirl
Drop spoons of raspberry jam into batter and swirl before baking
Final Thoughts
That July day taught me that a simple cake can bring summer sunshine to any table. The soft crumb, pink lemonade sweetness, and light citrus glaze are more than dessert, they’re a moment of shared joy.
Seeing my grandchildren’s eyes light up when I sliced it felt like carrying on my grandmother’s tradition: baking not just for flavor, but for the smiles it brings. I hope this pound cake brightens your days, one rosy slice at a time.
Pink Lemonade Pound Cake
Print ThisIngredients
- Cake
- 1 package (18.25 oz) lemon cake mix
- 1 package (3 oz) instant lemon pudding mix
- 4 eggs
- ⅓ cup vegetable oil
- ½ cup milk
- ½ cup pink lemonade concentrate, thawed
- 4 drops pink or red food coloring (optional)
- Glaze
- 1 cup pink lemonade concentrate, thawed
- ½ cup white sugar
Instructions
Step 1: Preheat Oven
Set oven to 350 °F (175 °C). Grease and flour a 10-inch tube or bundt pan.
Step 2: Prepare Batter
Mix cake mix, pudding mix, eggs, oil, milk, and ½ cup lemonade concentrate until smooth. Add food coloring if using.
Step 3: Bake Cake
Pour into pan. Bake 50–60 minutes, checking at 50 minutes for doneness.
Step 4: Make Glaze
Combine 1 cup lemonade concentrate and ½ cup sugar until dissolved.
Step 5: Glaze Cake
While cake is hot, poke holes and pour glaze evenly over the top.
Step 6: Cool
Let cool in pan until nearly set. Remove and cool fully on a rack.
