Shelly's Recipe

LEMONADE CAKE

Category: Cakes from Cake Mixes

Cake:
1 (18.25 oz) pkg plain lemon cake mix
1 (3.4 oz) pkg instant lemon pudding
4 large eggs
1/3 cup vegetable oil
1 cup plus 2 tbsp water

Glaze:
1 (6 oz) can frozen lemonade concentrate, thawed
2 cups confectioners sugar, sifted

Preheat the oven to 350. Lightly spray a 13x9 inch pan with cooking spray. Set the pan aside.

Place the cake ingredients in a large mixing bowl. Blend on low for 1 minute. Scrape down the sides of the bowl. Increase the speed to medium and beat 2 minutes more. Pour the batter into the pan. Place the pan in the oven.

Meanwhile, whisk together the thawed lemonade concentrate and confectioners sugar in a small bowl. Set it aside.

Bake the cake until the top lightly springs back and it is golden brown, about 35 to 38 minutes. Remove the pan from the oven. Immediately poke holes in the top of the cake with a fork, being careful not to tear the cake. Spoon the lemon glaze over the cake so that it seeps into the holes.

Return the cake to the oven and bake 3 to 4 minutes longer, or until the glaze has warmed through. Cut into squares and serve warm with ice cream.