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Beary Lemonade Soaked Pound Cake

Featuring: Sunflower Juice Works Beary Lemonade

1/2 cup granulated sugar 

1 cup plus 3 tbsp Sunflower Juice Works Beary Lemonade, divided 

1 plain store-bought pound cake

2 cups confectioner’s sugar 

1/2 cup salted roasted pistachios, shelled and roughly chopped 

2 tsp sumac 

2 tbsp rose hip tea leaves 

• Place granulated sugar and 1 cup lemonade in a small sauce pot, bring to a boil, and cook until sugar has dissolved, then remove from heat and cool completely. 

• Using a wooden skewer or the tines of a fork, gently poke holes into the top of the pound cake, being sure to leave the cake in its package (if it did not come in a foil cake pan, place in a loaf pan). 

• Spoon cooled lemonade-sugar mixture over top of cake and leave to soak overnight. 

• Combine confectioner’s sugar with remaining 3 tbsp lemonade and stir until a smoothicing forms. Pour icing over cake and immediately top with pistachios, sumac and tea leaves. Allow the icing to set before slicing. 

Makes 1 cake 

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