Ingredients
- 1 box white or yellow cake mix with pudding in the mix
- 4 large eggs
- 1 cup sour cream
- 1 6-ounce can frozen lemonade, thawed
- ICING
- 3 cups powdered sugar
- 2 teaspoons pure lemon extract
- 3 tablespoons soft butter
- 1/3 cup WARM milk
Preparation
Step 1
Preheat oven to 350°. Grease and flour a Bundt Pan. In a large bowl mix all ingredients on low speed just until moistened. Increase speed to medium and beat for an additional 2 to 3 minutes or until mixture is smooth. Pour into pan and bake in preheated oven for 35 to 40 minutes or until top springs back when lightly touched. Cool cake in pan for 10 to 15 minutes. Make icing while cake is cooling. Pour powdered sugar into a blender container, then add remaining ingredients. Cover container and blend for 20 to 45 seconds or until smooth. Transfer cooled cake onto serving place and drizzle with blender icing.
Cook's Notes:
This recipe is also nice when made into small 3-to 4-inch Bundt cakes. If making smaller cakes, be sure to decrease the baking time to about 17 minutes.