Pink Lemonade Pound Cake

In lieu of traditional Super Bowl foods like wings, chili and subs, I opted to make something a little more feminine with a Valentine’s Day feel. I decided to make a Pink Lemonade Pound cake. In order to do so, I followed the recipe below. This was the first time I made this recipe and I was expecting a bright pink cake to pop out of the oven, but I was wrong. At first, I was a little disappointed because I thought the cake was burnt. However, when I cut into it, it was pink and fluffy – perfection. The cake was delicious, however next time I make this I will definitely cook it less than 50 minutes, perhaps more like 40. Hopefully that will do the trick!

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cup pink lemonade concentrate
4 drops pink or red food color
½ cup white sugar

Cake Directions:
Preheat oven to 350. Grease and flour one 10-inch tube pan or bundt pan.

Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.

Bake at 350 for 50 minutes to 1 hour (I suggest more like 40 minutes).

Remove from oven and prick cake all over with a fork.  Pour lemonade glaze over top of warm cake.

Glaze Directions:
Combine the remaining thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.


Alyssa