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Pink Lemonade Pound Cake

Source of Recipe

Marsha


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 milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional

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


Recipe

1) Preheat oven to 350°. Grease and flour one 10-inch tube pan or bundt pan.

2) 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.

3) Bake at 350º for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!

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

Let cake stand in pan until almost cool.

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

*I use one large can of lemonade concentrate for the entire recipe.