Lemonade Bundt Cake – Eat With Your Eyes


Ingredients: 4 eggs,1 (3 oz.) package instant lemon pudding mix,1 (18.25 oz.) package lemon cake mix,1/4 cup frozen lemonade concentrate thawed,1 to 1 1/2 cups powdered sugar,1 cup sour cream,2 teaspoons vegetable oil,water to cover, then drained

  1. Preheat oven to 350 degrees. Grease and flour a 10 inch bundt pan.
  2. Combine the cake mix, lemon pudding mix, eggs, sour cream, vegetable oil and the water.
  3. Mix until smooth.
  4. Pour the batter into the prepared pan.
  5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cake cool for 10-15 minutes on a wire rack while you make the glaze.
  7. 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.


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