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Lemonade Pound Cake

Nicholas Jones Recipe shared by:
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This recipe has been around for years, and judging from its popularity, it will be around for many years to come.

  • Hands-On Time: 10 Minutes
  • Total Time: 53 Minutes
  • Servings: Serves 16
  • Rating:


  • Vegetable oil for misting the pan
  • Flour for dusting the pan
  • 1 package Duncan Hines Plain White Cake mix
  • 1 cup sour cream
  • 1 container (6 oz.) frozen lemonade concentrate, thawed
  • 1 package (3 oz.) cream cheese, at room temperature
  • 3 eggs
  • Glaze: confectioners sugar, lemon juice, lemon rind

Baking Instructions

  1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake excess flour off pan. Set aside.
  2. Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
  3. Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of bowl.
  4. Increase the mixer speed to medium and beat 2 minutes more, scraping sides as needed. The batter will be well-blended.
  5. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
  6. Bake the cake until it springs back when lightly pressed, 40-45 min.
  7. Remove the pan from the oven and place it on a wire rack to cool for 20 min.
  8. Meanwhile, prepare the glaze. Whisk together the confectioners sugar, lemon juice, and lemon rind in a small mixing bowl.
  9. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.
  10. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.

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Freezing Cakes...

Freezing Cakes...

The best tip that I have ever received from anyone was to freeze my cakes! If you frost them while they are frozen they are so moist and everyone will ask what your secret is... very sneaky but soooo easy. :)

dark cake dusting

dark cake dusting

When a recipe I'm making is chocolate and the recipe tellsme to 'grease and dust lightly with flour', I substitute the flour for cocoa poweder(lightly) and dump out the extra by tapping the sides of the pan once I have dusted the pan. It looks distastful to me to see 'white' flour' on the outside of my chocolate cake. This tip makes it beautiful and a little extra cocoa never hurts' anything ! My family and I have been doing thiss for years and the cake comes out clean from the pan(which was

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