Bake cake version of classic summer lemonade

By Jim Bailey

I have been experimenting and trying various combinations to get a pound cake to taste just like lemonade for quite some time now.

However, while I was successful in producing a beautifully flavored cake that truly does taste like lemonade; I was unable to reduce the sugar content. So moderation is key in enjoying this tangy pound cake.

Nonstick cooking spray
1 1/2 cups sugar
1 stick (1/2 cup) butter or margarine, room temperature
1/2 cup cream cheese, room temperature
2 eggs
3/4 cup frozen lemonade concentrate, thawed
1 teaspoon grated lemon zest
2 cups flour
1 teaspoon baking powder

Preheat oven to 350-degrees F. Grease a 9-inch loaf pan with nonstick cooking spray; set aside.

In a large bowl, beat sugar with butter and cream cheese on high speed with an electric mixer until smooth. Add sugar, eggs, lemonade and lemon zest and continue to beat until well incorporated.

In a separate bowl, blend flour and baking powder. Add to lemonade mixture, reduce speed to low, and beat until smooth.

Transfer to prepared pan and bake 50 minutes, or until the top is cracked and the cake bounces back in the center.

Remove to cool slightly before loosening the sides to invert onto a plate.

Cool completely before wrapping to completely chill in refrigerator.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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