Lemonade Bundt Cake

For the cake:
1 (18.25 oz.) package lemon cake mix
1 (3 oz.) package instant lemon pudding mix

4 eggs

1 cup sour cream

1/2 cup vegetable oil
3/4 cup water

 

For the glaze:

1 (6 oz.) can frozen lemonade concentrate, thawed  (Most cans are 12oz so either use half or double the powdered sugar.)
1 to 1 1/2 cups powdered sugar

Preheat oven to 350 degrees.  Grease and flour a 10 inch bundt pan.  Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water. Mix until smooth. (I did 30 seconds on low then 2 minutes on medium and it was perfect.) Pour the batter into the prepared pan.  Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  Let cake cool for 10-15 minutes on a wire rack while you make the glaze.  Combine the lemonade concentrate and 1 cup of the powdered sugar.  Stir in additional powdered sugar until glaze reaches desired consistency.  Spoon the glaze over the cooled cake.  Dust with additional powdered sugar, if desired.

* This has the best lemon flavor! It has a huge burst of spring in every bite! The cake was so moist and flavorful and the glaze adds the perfect pop of lemon to it. I love the look of the extra dusting of powdered sugar on top. My husband and I were so impressed with this cake!

Recipe from Let's Dish