Ingredients for Lemonade Pound Cake
- 1 box (15.25 ounces) yellow cake mix
- Lemon Jell O Gelatin
- Frozen Lemonade
- Eggs
- Oil
- Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemonade Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemonade Pound Cake
- Dissolve 1 (3 ounce) package lemon-flavored gelatin in 3/4 cup of boiling water. Set aside to cool completely.
- In a large bowl, beat together 4 large eggs and 1/2 cup vegetable oil until light and frothy.
- Add 1 box (15.25 ounces) yellow cake mix to the wet ingredients.
- Gently mix in the cooled gelatin mixture until just combined. Do not overmix.
- Grease and flour a 10-inch tube pan (Bundt pan). Pour batter into the prepared pan.
- Bake at 325°F (160°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top.
- While the cake is baking, prepare the lemonade glaze: In a saucepan, combine 1 (12-ounce) can frozen lemonade concentrate and 3/4 cup granulated sugar. Stir over medium heat until sugar is completely dissolved and the mixture is smooth.
- Once the cake is baked, immediately poke holes all over the top using a wooden skewer or fork.
- Carefully pour the warm lemonade glaze evenly over the warm cake, allowing it to soak in completely.
- Let the cake cool completely in the pan before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
2453g
Fat
147g
Carbs
268g
