A birthday without cake is only half as good, right? You don’t need an elaborate seven layer cake with buttercream – a delicious Lemonade Pound Cake with a few colorful sprinkles on top is all you need. Simple and easy. The cake tastes excellent and does not require a lot of effort to prepare. What more could you want? A few presents, of course… ;P
Whether you want to treat yourself to cake or give someone a cake as a gift – a simple pound cake like this one here is always a good idea. It’s easy to prepare, and the result is really delicious. Provided you like it lemony. Otherwise, we got a problem, Houston. ;) Some people may say loaf cakes are a bit boring, but that’s not what I think. If you bake a cake like this one here properly, you get a cake with great flavors and a great texture, nice and moist. What’s not to love about that?!
People, who don’t like simple pound cakes, probably had to eat dry pound cakes from a family member as a kid. Those dry (ass) cakes that crumble already when you look at them. We all had to eat a slice like that already and say »hmm, delicious«, right?! ;P Give me a glass of milk with that slice, and I’m even fine this those cakes. If you experience a cake like that, it was probably baked too long or has been sitting on the counter for days… either way, not a pleasant experience.
Well. This should not happen with this lemonade pound cake here. As long as you stick to the recommended baking time and test with a wooden skewer, the cake should come out of the oven as expected – perfectly baked, nice, moist, and delicious. Sugar glaze on a cake can save a lot, but if the cake has been baked for too long and is super dry, even that won’t help. You would have to dip the whole cake in sugar syrup to save it. But nobody wants that, right? ;P
About that lemonade in the cake batter… I linked something in the recipe you can use, but any other brand will do. As long as the lemonade has some bubbles and a nice lemon flavor, it is good to use here. I like to use the one I linked, because it does not contain a lot of sugar, but feel free to use something else. If you prefer orange soda, you can use that as well.
To add lemon flavor to the cake, I sometimes use artificial lemon flavor, if I don’t have a real lemon on hand. Or in cases I want an even more intense lemon flavor. Then I add lemon paste in addition to real (organic) lemon zest. When using lemon zest only, I recommend rubbing the zest with the sugar to extract oils from the lemon zest and enhance the lemon flavor.
If you’re not a fan of sugar sprinkles, you can (of course) leave them out here. They will make the cake look nice and colorful, but not everyone is into the extra sugar added. I am not a big fan either, but mostly, because I don’t like the texture of those sugar sprinkles. Too hard when you bite on it. ;P The cake is still good without sprinkles. You could color the icing instead, if you want the cake looking festive. Or maybe just add thinly sliced lemon on top… that looks delightful as well. ;)
Well. I got many more cakes like this one here on the blog. A whole truckload of them, tbh. ;P If you haven’t tried my Tiger Cake Marble Cake yet, you should change that as soon as possible! Great chocolate flavor and treat texture. If you prefer it more colorful, you could try my Pandan Chocolate Marble Cake. The green is definitely very eye-catching – also perfect for a birthday cake, I think!
INGREDIENTS / ZUTATEN
For the cake:
1 cup (200g) sugar
3/4 cup (180ml) sunflower oil
4 medium eggs
1 tsp. vanilla paste
1 tsp. lemon paste
3 cups (390g) all-purpose flour
4 1/2 tsp. baking powder
1/8 tsp. salt
3/4 cup (180ml) lemonade*
For the glaze:
3/4 cup (100g) confectioners’ sugar
2-3 tsp. lemon juice
Für den Kuchen:
200g Zucker
180ml Sonnenblumenöl
4 Eier (M)
1 TL Vanillepaste
1 TL Zitronenpaste
390g Mehl (Type 405)
4 1/2 TL Backpulver
1/8 TL Salz
180ml Zitronenlimonade*
Für die Glasur:
100g Puderzucker
2-3 TL Zitronensaft
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a loaf tin* (about 9×5 inches) with baking parchment and grease lightly. Set aside.
2. Add the sugar and oil to a large bowl and mix for a few minutes until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the vanilla paste and lemon paste and mix in. Mix the flour with baking powder and salt, then add it to the large bowl together with the lemonade and mix well. Transfer the batter to the prepared loaf tin and bake the cake for around 55-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down inside the tin for about 15 minutes, then lift out of the tin with the help of the baking parchment and let cool down completely on a wire rack.
3. Mix the confectioners’ sugar with the lemon juice for the glaze until well combined. Brush the cooled cake with the glaze and let dry before cutting into slices.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform* (etwa 23x11cm) mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Zucker und Öl in einer großen Schüssel für einige Minuten aufschlagen, bis die Masse hell und luftig aussieht. Die Eier einzeln dazugeben und jeweils gut unterrühren. Vanillepaste und Zitronenpaste dazugeben und unterrühren. Mehl mit Backpulver und Salz vermischen, dann zusammen mit der Zitronenlimonade zur Schüssel dazugeben und alles gut verrühren. Den Teig in die vorbereitete Form füllen und dann für etwa 50-60 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Den Kuchen aus dem Ofen holen und erst in der Form etwa 15 Minuten abkühlen lassen, dann zusammen mit dem Backpapier aus der Form heben und dann auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Puderzucker mit dem Zitronensaft verrühren und dann den abgekühlten Kuchen damit bestreichen. Bis zum Anschneiden trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Lemonade Pound Cake – The Perfect Birthday Cake!
- Prep Time: 00:10
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
The perfect birthday cake is easy to make and delicious! This Lemonade Pound Cake checks all the boxes and looks nice as well ;P
Ingredients
For the cake:
1 cup (200g) sugar
3/4 cup (180ml) sunflower oil
4 medium eggs
1 tsp. vanilla paste
1 tsp. lemon paste
3 cups (390g) all-purpose flour
4 1/2 tsp. baking powder
1/8 tsp. salt
3/4 cup (180ml) lemonade*
For the glaze:
3/4 cup (100g) confectioners’ sugar
2–3 tsp. lemon juice
Instructions
1. Preheat the oven to 350°F (180°C). Line a loaf tin* (about 9×5 inches) with baking parchment and grease lightly. Set aside.
2. Add the sugar and oil to a large bowl and mix for a few minutes until light and fluffy. Add the eggs one after another and mix well after each addition. Next, add the vanilla paste and lemon paste and mix in. Mix the flour with baking powder and salt, then add it to the large bowl together with the lemonade and mix well. Transfer the batter to the prepared loaf tin and bake the cake for around 55-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let cool down inside the tin for about 15 minutes, then lift out of the tin with the help of the baking parchment and let cool down completely on a wire rack.
3. Mix the confectioners’ sugar with the lemon juice for the glaze until well combined. Brush the cooled cake with the glaze and let dry before cutting into slices.
Notes
It’s time to whip up something delicious!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
