Refreshing Lemonade Pound Cake Recipe for Summer
You step into a warm kitchen and breathe in the sweet scent of lemon. You know it’s time to get baking. Today’s recipe is an old-fashioned classic with a lemony twist. Introducing the Lemonade Pound Cake Recipe.
As a professional chef and pastry enthusiast, I can confidently say this cake is a winner. It’s easy to make, moist, and boasts a tangy lemon flavor that will tickle your taste buds. But don’t just take my word for it, try it yourself.
With easy-to-find ingredients such as flour, eggs, and sugar, this cake is perfect for beginners or seasoned bakers looking for something new. The addition of lemon zest and juice takes this pound cake recipe to the next level, giving it that signature lemonade taste.
If you’re in the mood for a dessert that is simple yet deliciously satisfying, look no further than this Lemonade Pound Cake. Whip one up today and see how quickly it becomes a staple at your table.
Why You’ll Love This Recipe
Ladies and gentlemen, let me introduce you to the best pound cake you’ll ever taste; the Lemonade Pound Cake. This cake recipe is not your average one, and there are plenty of reasons why you’ll love it.
Firstly, this pound cake is moist and flavorful with a perfect balance of sweet and tangy flavors that come from lemon juice and lemon zest. The fresh lemon juice works magic in adding brightness to the rich cake while the lemon zest adds extra zing to every bite.
Secondly, the cake’s texture is quite magical. This bundt cake is made from three cups of purpose flour spooned and leveled for perfectly light texture (not too fluffy or too heavy). Furthermore, adding a half-cup of sour cream not only gives it a tangy flavor but also makes it incredibly moist.
Lastly, if you’re someone who loves making baked goods for special occasions, then this pound cake should be your go-to recipe. This recipe is easy to make with simple ingredients that are readily available in your nearest grocery store. Additionally, the recipe requires no frosting or any fancy decoration as its golden crust is more than enough to impress.
In conclusion, this Lemonade Pound Cake is nothing short of amazing. Its moist texture, deliciously tangy flavors, and natural sweetness make it a perfect dessert for any season or occasion. So why not give it a try and impress your loved ones with your newfound baking skills?
Ingredient List
Let’s start with the essential ingredients for this delightful Lemonade Pound Cake. Our recipe requires 3 cups of all-purpose flour, 3 cups of granulated sugar, 1 cup of unsalted butter (room temperature), 1 package (8 ounces) of cream cheese (room temperature), 1/2 cup of sour cream, and 6 large eggs (at room temperature).
To achieve that amazing lemon flavor, we’ll need fresh lemon zest and freshly squeezed lemon juice. Add in 1/2 teaspoon of baking soda and 1/2 teaspoon of salt to give it some lift, plus 1 teaspoon of baking powder to help the cake rise. For the Pink Lemonade touch, you can substitute water with pink lemonade instead.
Other cake ingredients to make this Lemonade Pound Cake extra special is a teaspoon of limoncello or lemon extract, which enhances its taste with that sweet tangy freshness. Additionally, we need a tablespoon of flour for dusting the greased pan and 1 tablespoon of confectioners’ sugar (for dusting over the finish cake).
For the glaze, we’ll need some simple ingredients—1 cup of confectioners’ sugar, 2 tablespoons of fresh lemon juice, and a pinch of salt. And if frosting is your thing, we recommend trying our cream cheese glaze with only three easy-to-find ingredients: cream cheese (4 ounces), sour cream (2 tablespoons) , and butter (2 tablespoons) .
The Recipe How-To
Now that we have gathered our ingredients, it is time to put everything together and make the lemonade pound cake! This recipe is super easy to follow – it’s just like making a regular pound cake with a special lemon twist.
Preheat your oven
First things first: preheat your oven to 350°F (175°C). This will ensure that your lemonade pound cake bakes evenly and comes out golden brown and delicious.
Combine dry ingredients
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until thoroughly combined. Set aside this flour mix for later.
Cream the butter and sugar
In another mixing bowl, cream together 1 cup of unsalted butter (room temperature) and 2 cups of granulated sugar until light, fluffy, and creamy. This will probably take around 4-5 minutes depending on your mixer.
Add in eggs, one at a time
Next, you are going to add in 6 large eggs into the creamed mixture, one at a time. Don’t forget to beat well before adding each egg. This helps to incorporate air into the batter which makes the pound cake more tender and moist.
Add lemon zest and juice
Now it’s time to get some lemonade flavor in there! Add 2 tablespoons of fresh lemon zest and 1/2 cup of fresh lemon juice into the mixture. Whisk everything together until fully incorporated.
Mix in dry ingredients
Gradually stir in the dry ingredients that you had set aside earlier into the mixing bowl with the wet ingredients until just combined. Don’t over mix or you’ll end up with a dense cake instead of tender crumb.
Pour into bundt pan
Grease a bundt pan with baking spray, and pour the batter into the pan. Make sure to tap it on a solid surface a few times to release any air bubbles.
Bake in the oven
Pop the pan into an already heated oven and bake for around 50-60 minutes until the cake is golden on the outside and has passed the desired doneness test which is that a toothpick inserted comes out clean.
Make some icing
While your cake bakes, prepare some lemonade glaze for later by whisking together 1 cup of confectioners’ sugar, a pinch of salt, 1/4 cup of lemon juice, and 2 tablespoons of softened butter in a bowl. Set aside.
Take out from oven
Once baked, remove the lemonade pound cake from the oven, place on cooling rack, cool for about 15-25 minutes before removing it gently out of the bundt pan onto a plate by gently running a thin knife around the edges that may have stuck.
Glaze like crazy!
Once you’ve taken your
Substitutions and Variations
Now, if you want to mix things up a bit, here are some substitutions and variations for this Lemonade Pound Cake recipe that will take your taste buds on a wild ride.
First of all, while lemonade is the star of the show here, you can use other flavors of concentrate instead. I recommend trying this recipe with pink lemonade or even using a different fruit juice concentrate altogether, like lime or orange.
If you want to make this cake healthier, there are a few easy swaps you can make without sacrificing flavor. For example, you could use applesauce or yogurt in place of the butter or sour cream. Furthermore, you can replace some of the all-purpose flour with almond flour and use raw cane sugar instead of granulated sugar.
If chocolate is more your thing, you can turn this cake into a Chocolate Lemonade Pound Cake by adding 1 cup of cocoa powder into the dry ingredients and replacing ½ cup of the buttermilk with ½ cup of chocolate syrup.
And if you’re feeling adventurous, try making this cake into individual servings by baking it into muffin cups or making mini loaves. You can also add other mix-ins to make it even more interesting, such as blueberries, strawberries or even chopped nuts.
The possibilities for variation are endless. Don’t be afraid to experiment and see what works for your taste buds!
Serving and Pairing
Lemonade pound cake is one of those evergreen desserts that go well with everything, from a cup of tea to a big dollop of ice cream or whipped cream. But, if you want to enjoy the tangy taste of lemon to the fullest, there are some pairing options that are hard to beat.
If you’re serving this cake for a tea party or gathering, serve it with a hot cup of tea or coffee. The richness of the cake’s flavor pairs perfectly with the aromatic tea blends, such as earl grey tea or orange pekoe. Coffee pairs nicely too; try it with a French press or drip coffee for an elevated experience.
Lemonade pound cake also pairs exceptionally well with fresh fruits and berries. Sliced strawberries or blueberries make a great addition to this cake, and the presentation becomes much more stunning. It’s incredibly versatile as well; you can top off your cake slices with freshly whipped cream or fruit yogurt for a more healthy dessert option.
For an extra kick of lemon, try pairing your cake with limoncello – a traditional Italian liqueur made from lemons. It will add an extra dimension of flavor which enhances the overall experience. A glass of iced tea mixed with pink lemonade will do wonders too!
For an English dessert-inspired twist on this classic American cake recipe, dust it off with some confectioners’ sugar and serve it with clotted cream and strawberry jam.
Whatever way you’d like to serve your lemonade pound cake, make sure that you take your time and savor every bite – this is one recipe that’s just too good to rush through!
Make-Ahead, Storing and Reheating
Once you’ve prepared this delicious Lemonade Pound Cake, you may want to keep some for later. Luckily, there are different storing options available that will keep your pound cake fresh and flavorful.
Firstly, if you have leftovers from the freshly made cake, let it cool down completely before storing. Slice it up into serving sizes and wrap them tightly in plastic wrap. It’s best to store the wrapped pieces in an airtight container or resealable plastic bag in the refrigerator for up to 4 days.
If you want to prepare ahead of time, baked lemonade pound cakes can be frozen quite well. Double-wrap the pound cake in cling wrap followed by aluminum foil or heavy-duty freezer bags. The cakes can stay frozen for up to three months. When you are ready to serve them, defrost at room temperature for several hours and then unwrap for serving.
Reheating the Lemonade Pound Cake is quite simple as well. Allow it to return to room temperature after refrigeration or thawing. Wrap it in foil then place it on a baking sheet and reheat for about 10 minutes in a preheated oven at 350°F (180°C). You can also microwave individual servings for about 15 seconds.
It’s worth noting that because of its high sugar content, Lemonade Pound Cake does not store well on the counter for too long. Therefore, always store it properly to ensure maximum enjoyment of its incredible flavor!
Tips for Perfect Results
When it comes to making the perfect Lemonade Pound Cake, there are a few tricks that can help you achieve the best results. Based on my experience as a chef specializing in British cuisine, here are some tips to ensure that your cake is moist, fluffy and flavorful.
1. Use fresh lemon zest and juice for maximum flavor. Avoid using bottled lemon juice or pre-shredded zest, as they have a weaker taste.
2. Make sure your butter and cream cheese are at room temperature before beating them together. Room temperature ingredients will combine more easily and result in a smoother batter.
3. Sift your dry ingredients together to remove any clumps or lumps in the flour. This will ensure an even texture throughout the cake.
4. Don’t overmix your batter! Once you’ve added in the flour mixture, mix only until just combined. Overmixing can make your cake tough and dry.
5. When measuring your flour, avoid packing it down in the measuring cup. Instead, spoon the flour into the measuring cup and level it off with a knife for accurate measurements.
6. Let the cake cool in the pan for at least 10-15 minutes before removing it from the pan onto a wire rack to cool completely. Trying to remove the cake too soon can cause it to break apart.
7. To make sure your glaze stays put on top of the cake and doesn’t slide down the sides too quickly, let your cake cool completely before adding the glaze on top.
8. If you’re looking to add some variety to this recipe, try using other types of citrus juice or soda instead of lemonade! Pink lemonade or lime soda can provide a fun twist on this classic recipe.
By following these tips, you’ll be on your way to creating a delicious Lemonade Pound Cake that’s sure to impress any guest!
FAQ
Now that you’ve learned how to make a delicious lemonade pound cake, it’s important to address any burning questions or concerns that may arise during the baking process. In this section, we will provide answers to some of the most frequently asked questions about this recipe to help ensure that you achieve perfect results every time. So let’s dive in and get ready to clarify any doubts you may have!
What’s the difference between bundt cake and pound cake?
When it comes to cakes, there are distinct differences between pound cakes and bundt cakes. Bundt cakes refer to any cake baked in a bundt pan, whereas pound cakes are known for their density and are made from equal parts butter, sugar, eggs, and flour, typically a pound of each.
What is Elvis Presley pound cake?
As per the Sterns, pound cake held a special meaning for Elvis, as it was a dessert baked by his lifelong friend, Janelle McComb. The Sterns were bestowed with the honor of receiving this recipe from McComb herself, a decade after The King’s tragic pass away. According to the couple, Elvis would delight in McComb’s holiday tradition of gifting two loaves of her homemade pound cake every Christmas at Graceland.
What is lemon pound cake made of?
This recipe combines the richness of a traditional pound cake with the refreshing taste of lemon. The cake is made with freshly squeezed lemon juice and zest, providing a burst of citrus flavor in every slice. If you’re a fan of classic pound cake, you won’t want to miss out on this delightful variation.
Can I use lemonade instead of water in cake mix?
Transform a simple cake mix into a deliciously refreshing summer treat by replacing the water with tangy lemonade. Elevate the cake’s appearance by garnishing it with delectable candied lemon slices and a luscious, zesty frosting that combines my Butter and Cream Frosting with lemon curd.
Bottom Line
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And that, my friends, is the Lemonade Pound Cake Recipe. I guarantee that this recipe is easy to make, delicious, and will leave your friends and family asking for more. So, when life gives you lemons, why not make a lemonade pound cake?
Not only is it a good option for tea parties, get-togethers, or just a simple afternoon snack, this classic dessert also provides us with essential vitamins and minerals through lemon juice and zest.
Additionally, you can fully express your creativity by making different variations of this recipe – try it with pink lemonade instead of water or make it into little cupcakes with frosting on top. The possibilities are endless.
So what are you waiting for? Go ahead and try baking the best pound cake in your life! But before you do, remember to keep in mind the tips and tricks I’ve mentioned earlier to ensure perfect results. And if you have any questions or difficulties following the directions, feel free to refer to the FAQ section.
Thanks for joining me today as we traveled down memory lane to enjoy a piece of grandma’s old fashioned Lemonade Pound Cake. Until next time, happy baking!
Lemonade Pound Cake Recipe
Ingredients
CAKE
- 1 (18 1/4 ounce) package white cake mix
- 1 cup sour cream
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 (3 ounce) package cream cheese, at room temperature
- 3 large eggs
GLAZE
- 1 cup confectioners' sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
Instructions
- Preheat oven to 350°.
- Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
- Shake out the excess flour and set the pan aside.
- Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
- Pour the batter into the prepared pan.
- Bake the cake for 40 to 45 minutes or until it tests done.
- Remove cake from oven and place on a wire rack to cool for about 20 minutes.
- Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
- Turn the cake out onto a serving platter and spoon the glaze over the top.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.