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Pink Lemonade Pound Cake




Source of Recipe


TOH BB 2009


List of 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 water
1/2 cup pink lemonade concentrate
4 drops pink or red food color


1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar


Recipe



Preheat oven to 350 degrees F (175 degrees C). Grease
and flour one 10 inch tube pan.

Combine the cake mix, lemon pudding mix, eggs, 1/4 lemonade concentrate,
vegetable oil and the cold water. Mix until smooth. Pour the
batter into the prepared pan.

Bake at 350º for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and *** cake all over with a fork.
Immediately pour lemonade glaze over top of cake. Let cake stand
in pan until cool.

To Make Lemonade Glaze: Combine the thawed frozen
lemonade and the white sugar. Mix thoroughly and pour over
still warm cake. WHile still in the pan.

Actually it says to pour over warm cake, but I have found that the key is to pour over HOT, HOT cake to absorb most all the glaze. About 3/4 will be absorbed. Then flip pan after cooling and glaze top with remaining glaze that you have thickened with a little more powdered sugar