Lemon Drop Cake

• 1 (18 1/4 ounce) package lemon cake mix
• 1 (4 ounce) package instant lemon pudding mix
• 1/2 cup vegetable oil
• 1/2 cup frozen yellow lemonade concentrate, thawed
• 4 large eggs
• 1/4 cup vodka
• 2 tablespoons fresh lemon juice
• 1/2 cup water
• Lemon Drop Glaze
• 1/2 teaspoon freshly grated lemon zest
• 1/4 cup frozen yellow lemonade concentrate, thawed
• 1 cup confectioners' sugar (powdered)

1. Preheat oven to 350 degrees; grease and flour a bundt pan and set aside.
2. Combine cake mix, pudding mix, vegetable oil, lemonade, eggs, vodka, lemon juice, and water in a large mixing bowl.
3. Beat for 4 minutes at medium speed with an electric mixer - the batter should be thick and smooth.
4. Pour batter into prepared bundt pan.
5. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
6. Cool on a wire rack for 10 minutes.
7. Remove cake from pan and cool completely.
8. To make the glaze, mix lemon juice, lemon zest, and powdered sugar in a bowl until smooth.
9. Poke holes in top of cake with a large-tined fork and drizzle glaze over cooled cake.
10. Dust cake with powdered sugar before serving.

lemon cake, vegetable oil, frozen yellow lemonade concentrate, eggs, vodka, lemon juice, water, lemon drop glaze, freshly grated lemon zest, sugar

Taken from www.food.com/recipe/lemon-drop-cake-276947 (may not work)