1 (18.25 oz) pckg lemon cake mix
1 (3 oz) pckg instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
Drop of pink or red food coloring
Glaze:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar
pink or red food coloring
Preheat oven to 350 degrees. Grease and flour one 10-inch tube pan or bundt pan
Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup pink lemonade concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 for 50 minutes to 1 hour
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let stand in pan until almost cool.
Lemonade Frosting Glaze:
Combine the remaining thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Glaze above makes the cake moist that is sure to please.
Making the glaze to pour over the top of cake:
Melt 1/4 cup of butter in a saucepan or microwave. Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tblsp of cream. If desired either add 1/4 tsp of almond extract or 1/2 tsp of vanilla for flavor. Beat until smooth and creamy adding a little more milk if necessary. Drizzle over a cooled cake. Add pink or red food coloring.
