You’ll need:
1/2 cup butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
2 teaspoons lemon zest
3 tablespoons country time lemonade concertrate mix
Pink Lemonade Glaze
1 1/2 tablespoon pink Lemonade Concertrate
1 cup confectioner’s sugar
2-3 tablespoons milk
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add the lemonade and mix until combined
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 9- x 5- inch loaf pan.
3. Bake at 350° for 45 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 2 hour).
4. Spoon Pink Lemonade Glaze over cake