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
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. 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.


A simple & delicious bundt cake bursting with lemon flavor.


12 servings


Tuesday, April 2, 2013 - 9:40am


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