Lemonade Pound Cake
Makes about 10 servings
Ingredients
- 11⁄2 cups unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3⁄4 cup frozen lemonade concentrate, thawed
- 1⁄2 cup sour cream
- 1 tablespoon lemon zest Lemonade Glaze (recipe follows)
Instructions
- Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, stir together flour, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternately with lemonade and sour cream, beginning and ending with flour mixture. Add lemon zest, beating to combine. Pour batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool slightly. Place a sheet of parchment paper under wire rack. Drizzle Lemonade Glaze over warm cake.
Lemonade Glaze
Makes about 1 cup
Ingredients
- 1⁄3 cup frozen lemonade concentrate, thawed
- 1⁄2 teaspoon lemon zest
- 2 cups confectioners’ sugar
Instructions
- In a medium bowl, combine lemonade and zest. Gradually whisk in confectioners’ sugar until smooth.
Can’t wait to try pound cake recipe!