Lemonade Cake

Yield: one 10 inch cake

Ingredients

• 1 (3 ounce) box lemon gelatin
• 1 cup lemonade, boiling
• 1 cup butter, softened to room temperature
• 1 (18.25 ounce) box lemon cake mix*
• 4 eggs
• 1/2 cup lemonade
• 2 tablespoons grated lemon peel
• 1/2 cup lemonade
• 2 cups confectioners' sugar
• 1 tablespoon grated lemon peel (optional)

Instructions

1. Stir lemon gelatin into lemonade; set aside.
2. Beat butter in large bowl and gradually beat in cake mix.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in lemon gelatin mixture and 1/2 cup lemonade; stir in lemon peel.
5. Pour into Bundt pan and bake at 350 degrees F for 40 to 50 minutes or until cake tests done.
6. Cool cake in pan on wire rack for 10 minutes.
7. Place confectioners' sugar in small bowl and gradually whisk in 1/2 cup lemonade.
8. Stir in lemon peel if desired.
9. Punch holes in top of cake and pour glaze over cake while still warm.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.