A glass of homemade lemonade is a refreshing drink to serve at a spring luncheon.

If you make lemonade, you might want to reserve a little for Heath’s Lemonade Pound Cake. If you decide to use frozen lemonade, be sure to dilute it as instructed on the can.

Heath is the grandson of my niece Marcy. About 10 years ago, when Heath was 8 years old, he had a lemonade stand. I told him I wanted to buy some of his lemonade to use in a new cake recipe. He was so thrilled when we made the cake and named it after him. It has become such a popular cake in Arkansas that his grandmother is continually receiving requests for it. I think she makes it for someone about every week or two.

A lady in Florida who has made this cake says that it has become her husband’s favorite cake. She remarked on the “amazing” flavor and texture. She said you can hardly taste the lemonade and that she was concerned about using the coconut flavoring, but that both were just perfect.

The flavor combo of frozen lemonade and coconut is also used in following Coconut Lemonade Loaf. The baking pan is generously coated with coconut cookie crumbs, which adds flavor and a crisp texture to the outside of the loaf. This recipe is from my cookbook “A Treasury of Southern Baking,” published by HarperCollins in 1993.


  • 1 ½ cups butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups sugar
  • 5 eggs
  • 2 cups all purpose flour
  • 1 cup self-rising flour
  • 6 tablespoons lemonade
  • 1 teaspoon coconut flavoring
  • 1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and lightly flour a Bundt pan. Cream together the butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Stir together the all-purpose flour and the self-rising flour. Combine the lemonade with the coconut flavoring and vanilla extract. Add to creamed mixture alternately with the flour, starting and ending with the flour. Pour into prepared pan.  Bake for about 1 hour 15 minutes to 1 hour 25 minutes, until a wooden pick comes out clean when inserted into cake. Remove from pan immediately.


  • ¼ cup finely ground coconut cookie crumbs
  • 5 ½ tablespoons butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 tablespoon undiluted frozen lemonade concentrate
  • ½ cup finely chopped pecans

Lemonade Glaze:

  • ½ cup undiluted lemonade concentrate
  • ½ cup sugar
  • ¼ teaspoon coconut flavoring

    Preheat oven to 350 degrees. Generously grease a 9x5x3-inch loaf pan. Coat pan with cookie crumbs, shaking out any excess. In large bowl, beat together the butter, sugar and eggs. In medium bowl, combine flour, baking powder and salt. Stir to mix. Add to creamed mixture alternately with the milk, starting and ending with the flour. Add lemonade concentrate and mix well. Stir in pecans. Pour into prepared pan and bake 40 to 45 minutes until a wooden pick comes out clean when inserted into center of cake.  

     While cake is baking, make glaze. Combine lemonade concentrate and sugar in small saucepan. Cook over medium heat until sugar dissolves. Add coconut flavoring and remove from heat.

    As soon as cake comes from oven, slowly spoon lemonade glaze over loaf, allowing it to seep into cake. Cool in pan. Remove from pan and, when completely cooled, wrap securely with plastic wrap. Best not to cut cake for 24 hours. Securely wrapped, it will keep for a week.

Contact Prudence Hilburn at prudencehilburn@aol.com.