Ahh, okay thanks! Now that I live in Savannah and understand what awesomeness is to be found in pound cake, I think I'll be needing a tube pan. Plus, this whole Sunday dinner tradition kind of necessitates more dessert making and therefore, more poundcake making.
1 (18.25 ounce) package lemon cake mix 1 (3 ounce) package instant lemon pudding mix 4 eggs 1/3 cup vegetable oil 1/2 cup milk 1/2 cup pink lemonade concentrate 4 drops pink or red food color, optional
Glaze: 1 cup frozen pink lemonade concentrate, thawed 1/2 cup white sugar
Recipe 1) Preheat oven to 350. Grease and flour one 10-inch tube pan or bundt pan.
2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
3) Bake at 350 for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.
LEMONADE GLAZE: Combine the remaining thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Glaze above makes the cake moist that is sure too please. Making the glaze to pour over the top of cake: 1. Melt 1/4 cup of butter in a saucepan or microwave. 2. Sift 2 cups of powdered sugar into a medium size bowl. 3. Add the melted butter to the powdered sugar. 4. Add 2 tablespoons of cream. 5. If desired either add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor. 6. Add Pink food coloring!!! 7. Beat until smooth and creamy adding a little more milk if necessary. Drizzle over a cooled cake.