I don’t know why, but for some reason, Pink Lemonade Pound Cake sounded like the perfect thing for my Easter dessert. It sounded light and springy and the photo attached to this recipe was bright pink.

My final project looked nothing like the picture, but it certainly tasted good. I think I was far too shy with the food coloring to get the vibrant hues in the inspiration photo. However, this was a pretty darn attractive cake.

Looks good right?

My entertainment for the evening was an egg decorating station. Before all the guests arrived, one of my friends and I got everything set up so that people could have a drink and decorate an egg.

I couldn’t believe it! Some of my guests had never done this before.

But everyone humored me and the egg decorating was a fun time and a great success. It is amazing how much entertainment a group of adults can get out of two $1.50 boxes of Paas egg dye.

In addition to the fabulous egg entertainment and the cake, another friend made lemon bars. I just have to share a picture. I love lemon bars.

I hope everyone had as lovely an Easter as I did. During the meal one of my friends said, “I’ve never thought of Easter as much of a holiday but now I understand. It’s like Thanksgiving in the spring!”

I hope your Thanksgiving in the spring was good and this dessert will be perfect for all your spring needs. It’s a easy recipe, though it has a number of steps. Enjoy!

Pink Lemonade Pound Cake

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

Frosting:
1/4 cup butter
2 cups powdered sugar
2 tablespoons cream

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 makes the cake moist.

Frosting:
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. Beat until smooth and creamy adding a little more milk if necessary.
7. Add Pink food colouring if desired.
8. Drizzle over a cooled cake.