A moist lemonade pound cake, with lemonade soaking syrup and pink frosting.
Source: Ummm… about that. I found this on an apron site. Weird but true.
When I was a poor college student, I used to make this simple dessert called Lemonade Pie. It’s just vanilla ice cream, mixed with frozen lemonade concentrate, poured into a graham cracker crust and frozen. It was one of the few items that I had the A) time, B) money, and C) knowledge to create. It was a little tart, but very refreshing when it was hot, especially since my dorm was without air conditioning.
You wouldn’t think a person could screw up a dessert that easy, but I managed it. I wanted to impress my dance date by making him this pie as an after-dance treat. The problem was that someone ate some of the ice cream before I got around to making the pie. Did I adjust my proportions accordingly? No, I did not. I used ALL of the lemonade concentrate, but did not have enough ice cream to dilute it. My friends, a tarter lemonade pie there never has been.
My date tried to be kind. But neither of us made it through that slice of pie.
Needless to say, I haven’t made that particular dessert in years. When I ran across this lemonade cake, I thought it might be a fun throwback to the pie, without all the thawing and freezing and fear of tartness. And, as it turns out, I loved it every bit as much as I expected.
There were some disappointments, though. Namely, that my cake had a bit of an over-done crust on the edges, although the inside texture was perfect. I’m blaming this on my bundt pan, which is silicone. I bought it so I could make 9-minute microwave cake, and it works beautifully for that job. It was a small disappointment, and I managed to get over it rather quickly.
There are actually three parts to this cake. First, obviously, you bake the cake. Then you quickly turn it out onto a big dish, NOT your serving dish (I used a sheet pan.) Then you poke holes all over it with a fork. Go crazy with this. Stab it to death. Well, not entirely to death. You still want it to look like a cake.
Once it’s sufficiently perforated, pour your soaking syrup over it. I spent a few minutes spooning up excess syrup and pouring it back over the top and sides. This really makes the cake moist and flavorful. I think this syrup was really the key.
After getting it all soaked, I transferred it to my serving stand, and dropped frosting on it. My husband was watching me work. “Your frosting is going everywhere,” he warned. “It’s supposed to,” I replied. Okay, yes, I probably could have made it a bit prettier, but I kind of like this rough-and-tumble look juxtaposed with the pretty pink color.
Or at least that’s what I’m telling people.
- 1 box lemon flavor cake mix
- 1 box (3.5 oz) instant lemon pudding mix
- 4 eggs
- ⅓ cup vegetable oil
- ½ cup milk
- ½ cup frozen pink lemonade concentrate (thawed)
- red or pink food color
- SOAKING SYRUP:
- remaining lemonade concentrate
- ½ cup sugar
- 4 T. butter
- 2 T. cream
- 2 cups powdered sugar
- 1 tsp. vanilla
- 1-2 drops red or pink food color
- For cake: Place cake mix, pudding mix, eggs, oil, milk, and lemonade in a mixing bowl. Beat to combine.
- Add several drops of food color, if desired, to get pink color.
- Pour into bundt pan, and bake at 350 degrees for 45-60 minutes.
- For soaking syrup: Combine remaining lemonade concentrate with sugar. When cake comes out of the oven, immediately turn out onto a dish or sheet pan. Poke holes all over the cake with a fork.
- Pour soaking syrup over cake. Spoon up excess syrup and pour it over cake again.
- For frosting: Combine all ingredients. Once cake is cooled, and removed from soaking dish onto serving dish, pour frosting over the top and allow it to drip and coat the cake.
If you enjoy this recipe, you might also enjoy:
Frozen Lemonade Pie in a Jar from Our Best Bites (a slightly more sophisticated version of the pie I described above)
Lemon Balm Infused Lemonade from Simple Bites
Lemon Crinkles from Jen’s Favorite Cookies