This recipe has been around for years, and judging from its popularity, it will be around for many years to come.
- Vegetable oil for misting the pan
- Flour for dusting the pan
- 1 package Duncan Hines Plain White Cake mix
- 1 cup sour cream
- 1 container (6 oz.) frozen lemonade concentrate, thawed
- 1 package (3 oz.) cream cheese, at room temperature
- 3 eggs
- Glaze: confectioners sugar, lemon juice, lemon rind
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake excess flour off pan. Set aside.
- Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute. Stop and scrape down sides of bowl.
- Increase the mixer speed to medium and beat 2 minutes more, scraping sides as needed. The batter will be well-blended.
- Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed, 40-45 min.
- Remove the pan from the oven and place it on a wire rack to cool for 20 min.
- Meanwhile, prepare the glaze. Whisk together the confectioners sugar, lemon juice, and lemon rind in a small mixing bowl.
- Run a long, sharp knife around the edge of the cake and invert it onto a serving platter.
- Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center.
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Rating:
kimberlym30 (33 discussions) on Mar 15, 2005 at 08:04 AM
Delicious! What an unexpected taste treat.
