Lemonade cake

Ingredients

• 1 (15.25-ounce) box lemon cake mix
• 3/4 cup vegetable oil
• 3/4 cup lemonade
• 4 large eggs

For the glaze:

• 2 cups powdered sugar
• 3/4 cup lemonade
• 1 lemon, juiced (3 to 4 tablespoons)
• 4 tablespoons unsalted butter

Materials

• Bundt pan
• Electric mixer
• Small sauce pan
• Serving platter
• Measuring cup
• Toothpick or skewers
• Spatula

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Preparation

• Preheat the oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
• Use an electric mixer to combine the cake mix, vegetable oil, lemonade, and eggs in a large bowl. Beat about 2 minutes. Pour the batter into the prepared pan.
• Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides. Allow the cake to start cooling in the pan while you make the glaze.
• In a small sauce pan, combine the powdered sugar, lemonade, lemon juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
  
• Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring.
• Allow to cool for 15 to 20 more minutes, or until the cake is nearly cool and most of the glaze has been absorbed, then invert the cake onto a serving platter.
• Store tightly wrapped in the refrigerator for 4 to 5 days.

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