Lemonade Pound Cake

• CAKE
• 1 (18 1/4 ounce) package white cake mix
• 1 cup sour cream
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (3 ounce) package cream cheese, at room temperature
• 3 large eggs
• GLAZE
• 1 cup confectioners' sugar
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest

1. Preheat oven to 350u0b0.
2. Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
3. Shake out the excess flour and set the pan aside.
4. Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
7. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
8. Pour the batter into the prepared pan.
9. Bake the cake for 40 to 45 minutes or until it tests done.
10. Remove cake from oven and place on a wire rack to cool for about 20 minutes.
11. Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
12. Turn the cake out onto a serving platter and spoon the glaze over the top.

cake, white cake, sour cream, frozen lemonade concentrate, cream cheese, eggs, sugar, lemon juice, lemon zest

Taken from www.food.com/recipe/lemonade-pound-cake-183079 (may not work)