Gluten-Free Pink Lemonade Pound Cake

Prep: 10 minCook: 1 hr12 servingsmediumAmerican
Pink Lemonade Pound Cake with Sweet Lemonade Glaze

A moist and tangy pound cake infused with pink lemonade concentrate and topped with a sweet lemonade glaze. This vibrant dessert combines the convenience of cake mix with homemade touches, creating a perfect summer treat or special occasion cake. The pink lemonade gives it a beautiful color and bright citrus flavor, while the glaze soaks into the warm cake for extra moisture and sweetness. Great for picnics, potlucks, or any time you want a refreshing twist on classic pound cake.

VegetarianGluten-FreeNut-Free

Ingredients

12 servings
  • 1 box lemon cake mix, 18.25 ounce
  • 1 package instant lemon pudding mix, 3 ounce
  • 4 eggs
  • ⅓ cup vegetable oil
    melted butter1:1flavoradds dairy

    adds richness

    Full guide →
  • ½ cup milk
    buttermilk1:1texture

    adds tang and tenderness

    Full guide →
  • ½ cup pink lemonade concentrate
    regular lemonade1:1color

    removes pink color

  • 4 drops pink or red food coloring(optional)
  • 1 cup frozen pink lemonade concentrate, thawed
    regular lemonade1:1color

    removes pink color

  • ½ cup white sugar

Instructions

  1. 1

    Preheat oven to 350°F and grease and flour a 10 inch tube pan or Bundt pan

  2. 2

    Combine cake mix, lemon pudding mix, eggs, vegetable oil, milk, pink lemonade concentrate, and food coloring if using

  3. 3

    Mix until smooth and pour batter into prepared pan

  4. 4

    Bake for 50 minutes to 1 hour

  5. 5

    Remove from oven and poke all over with a fork

  6. 6

    Combine remaining thawed lemonade concentrate with white sugar for glaze

  7. 7

    Mix glaze thoroughly and immediately pour over still warm cake

Tips

Tip 1

Poke holes all over the warm cake with a fork to help the glaze soak in completely

Tip 2

Let the cake cool completely before removing from pan to prevent breaking

Tip 3

Store covered at room temperature for up to 3 days for best texture

Good to Know

Storage

Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Serve at room temperature or slightly chilled, cut into slices

Common Mistakes

Watch

Pour glaze while cake is still warm to ensure proper absorption

Watch

Don't skip poking holes in the cake or glaze won't penetrate

Substitutions

vegetable oil→
melted butter1:1flavoradds dairy

adds richness

Full guide →
milk→
buttermilk1:1texture

adds tang and tenderness

Full guide →
pink lemonade→
regular lemonade1:1color

removes pink color

Find more substitutions →

FAQ

Can I use fresh lemon juice instead of lemonade concentrate?

Lemonade concentrate provides the right sweetness and intensity. Fresh lemon juice would make the cake too tart and thin.

What if I don't have a tube or Bundt pan?

You can use two 9-inch round pans, but reduce baking time to 25-30 minutes and check for doneness with a toothpick.

How long will this cake keep?

Store covered at room temperature for 3 days or refrigerate up to 1 week. The glaze helps keep it moist.