6 oz. frozen lemonade concentrate, thawed (or 1/2 12 oz. container)
18 1/4 oz. white cake mix
1 cup sour cream
3 oz. cream cheese
1 cup powdered sugar
1 T. lemon juice
1/2 tsp. vanilla
Thaw lemonade. Oil and flour a 10-inch bundt pan. Preheat to 350°
In a large bowl combine cake mix, lemonade, sour cream, cream cheese and eggs. Mix at low mixer speed.
Pour into prepared pan and bake 45 to 50 minutes, until a toothpick inserted in the center comes clean. Cool on rack about 20 minutes. Invert onto serving plate.
Combine powdered sugar, lemon juice and vanilla. Add enough milk to achieve a slightly runny consistency. Spoon over cooled cake.
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