Who keeps lemonade concentrate in the freezer? ME! Sometimes I just do not have any lemons on hand but I still want that good tart flavor. What a great cake!

The concentrate gives the cake a heightened lemon flavor. The concentrate must be completely thawed so preparation is needed for this cake, just a little. I like to pour the concentrate in a small bowl when it is thawed, stir well and then pour out my needed measurement. A bit will also be needed for the glaze.

I keep thinking what Momma would say about all these fancy Bundt pans and recipes that are really just expansions of her basic recipes. I know she would love it because there was nothing she loved better than cooking and feeding others. She also firmly believed in using what was in the pantry!

Yield: 12 slices

LEMONADE POUND CAKE

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tart lemony pound cake with lemon sugar glaze

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

CAKE

• 3 sticks unsalted butter (1 1/2 cups) room temperature
• 2 1/4 cups sugar
• 5 eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon soda
• 3/4 cup lemonade concentrate, thawed
• 1/2 cup sour cream

GLAZE

• 1/3 cup lemonade concentrate, thawed 
• 1 1/2 cups confectioners sugar

Instructions

CAKE

Preheat oven to 325 degrees. Spray Bundt pan with nonstick spray with flour.

Whisk flour, soda, and salt in a bowl. Set aside.

In mixing bowl, cream butter and sugar for 4 minutes, stopping to scrape sides with a spatula.

Add eggs, one at a time mixing until the yellow just disappears.

Alternate lemonade concentrate with flour mixture and add to creamed mixture.

Add sour cream and mix just until combined.

Spoon into Bundt pan. Bake one hour. Cool 10 minutes in Bundt pan.

Flip onto a plate. Cool while making the glaze. Glaze while warm.

GLAZE

Mix and stir concentrate and confectioners sugar until you have a thick glaze.

Notes

Lemonade concentrate. Pour entire contents in a small bowl. Stir well and then pour out the amount you need for the cake.

If you have no concentrate, use the juice of a couple of lemons or 2 tablespoons of the bottled juice.

If you don't have sour cream, use regular milk or water.