If you want a delicious, light, lemony, homemade dessert, you’ve come to the right place! This Seriously Lemon Pound Cake is so easy and packed with fantastic lemon flavor. It’s perfect for a brunch, dessert, an afternoon snack, or even breakfast!
Seriously Lemon Pound Cake
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No matter what time of year, lemon is one of our favorite flavors. In fact, my husband will usually choose lemon over chocolate! (I know, crazy, right?) If you like lemonade or anything lemon flavored, you’ll love this easy lemon cake!
I started with a basic pound cake recipe and tweaked it to give it a lot of light lemon flavor. (The original inspiration for this recipe came from this Million Dollar Pound Cake recipe.) This is a no-kidding-around cake! It uses 4 sticks of butter… and it is so delicious!
You’ll definitely need an electric mixer to get this job done. Start off with 4 sticks of softened butter and get them all smashed up in your mixer. Let the butter “whip” on medium-high speed until it’s nice and smooth. (If you aren’t sure if it’s ready yet, it isn’t.) Then add the sugar and let it all mix together on medium-high speed until it’s light and fluffy. (Again, if you aren’t sure if it’s ready yet, it isn’t.)
You can’t over mix this cake. The longer it mixes, the more air will be introduced into the batter, and the lighter the cake will be.
Then in go the eggs (one at a time) and the flour. Last but not least, the secret ingredient…
Don’t use milk in this pound cake. Instead, we’re going to use frozen lemonade concentrate! Let it thaw, and then put the concentrate right into the cake mix. Don’t add water. And don’t add the whole can, see the printable recipe card below for the amounts. Be sure to grease your bundt pan well, or it might come out looking like this…
It still tasted delicious, it just didn’t look very pretty the first time!
Last but not least, the icing. It’s a simple powdered sugar icing, but instead of using milk we’re using… you guessed it! More frozen lemonade concentrate!
This cake is perfect with a cup of coffee, for a snack, or for dessert. (Or even for dinner… I won’t tell!)
Enjoy!
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Printable Recipe Card for Seriously Lemon Pound Cake
Seriously Lemon Pound Cake
Ingredients
- 4 sticks butter softened
- 3 cups sugar
- 6 eggs
- 4 cups flour
- 3/4 cup frozen lemonade concentrate thawed
- 1 teaspoon vanilla extract
For the icing:
- 6 Tablespoons powdered sugar
- 3-5 Tablespoons frozen lemonade concentrate thawed
Instructions
- Beat butter in an electric mixer on medium-high until smooth.
- Add sugar to the butter, and cream on medium-high until light and fluffy (at least 3 minutes).
- Turn mixer down to medium speed. Add eggs, one at a time, letting each egg incorporate into the butter mixture before adding the next.
- Gradually add in flour, mixing on medium speed, until incorporated.
- Add lemonade concentrate.
- Continue to mix on medium for 3-4 minutes.
- Pour batter into the bundt pan.
- Bake at 300 degrees for about 1 hour and 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Cool cake in the bundt pan for 5 minutes.
- Turn cake out onto a wire rack to cool completely.
For the icing:
- Put powdered sugar in a small bowl.
- Add lemonade concentrate, one-half to one Tablespoon at a time. Stir with a fork to incorporate.
- Continue to add lemonade concentrate until the icing is the right consistency.
- Drizzle the icing over the cooled cake.
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