Source: Star Tribune


1 6 ounces container of frozen lemonade concentrate, thawed

1 18 1/2 oz white cake mix

1 cup sour cream

3 ounces cream cheese

3 eggs

1 cup powdered sugar, sifted

1  Tbsp lemon juice

½  tsp vanilla

a few drops of milk


Thaw the lemonade.  Oil and flour a 10 inch Bundt pan.  Preheat the oven to 350 degrees. In the large bowl of an electric mixer, combine the cake mix, lemonade, sour cream, cream cheese and eggs.  Mix at low speed 2 minutes, scraping the bowl occasionally, then beat 2 minutes at medium speed.

Pour the cake into the prepared pan and bake 45 to 50 minutes, until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack about 20 minutes.  Loosen the edge and center of the cake with a knife and invert it onto a serving plate.  Cool completely.

For the glaze, combine the powdered sugar, lemon juice and vanilla, stirring in enough milk to achieve a slightly runny consistency.  Spoon over the cooled cake.

© Barbara Deitch 2020