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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.

 

 

 


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