Pink Lemonade Poundcake, made healthier

March 8, 2009 at 1:53 am Leave a comment


Sandra Lee’s semi-homemade cooking philosophy really resonates with me.  I love the idea of tweaking pre-packaged convenience items and making them into something extra special.  To me, it strikes the perfect balance between being Suzy Homemaker and the Drive-Thru Queen.  I no longer get to watch Sandra Lee on TV because I only subscribe to basic Cable, so imagine my delight when I learned she was publishing a magazine!  I signed up right away and recently received my first issue.  It was jam-packed with good items, one of which was a yum-o-licious Pink Lemonade Poundcake. 

I decided to make it for my friend Jen’s birthday party.  Naturally, I had to modify the recipe a touch to make it healthier.  I also had to come up with a glaze.  The picture in the magazine shows it drizzled with some sort of icing, but the recipe doesn’t list it.  I created my own using a store-bought tub of frosting and adding some drink mix and almond milk.  It came out great!


  • 1 package white cake mix
  • 1 cup fat-free sour cream
  • 1/2 12-ounce container frozen pink lemonade concentrate, thawed
  • 2 tubs sugar-free pink lemonade drink mix (1 1/2 tubs for poundcake, 1/2 tub for frosting)
  • 1 package fat-free cream cheese, softened
  • 3/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 tub vanilla frosting
  • a few tablespoons of unsweetened vanilla almond milk


  • Preheat oven to 350 degrees. 
  • Mist two 8-inch loaf pans with nonstick baking spray.
  • In a large bowl, combine cake mix, sour cream, pink lemonade concentrate, drink mix, cream cheese, eggs and vanilla.
  • Beat at low speed for one minute. 
  • Increase to medium-high speed and beat for two minutes.
  • Pour into prepared pans, smoothing the tops.
  • Bake for one hour or until a wooden toothpick inserted into the center comes out clean.
  • Let cool.
  • While cooling, mix frosting with 1/2 tub of drink mix and a tablespoon or two of unsweetened vanilla almond milk (toget the consistency you want).
  • Drizzle over cooled poundcakes.

Entry filed under: food review, recipes, tips & techniques.

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