Lemonade Cakes

• 1 box (18.25 Oz. Size) White Cake Mix
• 1 cup Sour Cream
• 3 ounces, weight Cream Cheese, Softened
• 3 whole Eggs
• 12 ounces, fluid Lemonade Concentrate, Thawed, Divided
• 1 cup Powdered Sugar

1. Preheat oven to 350u0b0F.
2. Butter and flour a mini bundt pan or one large bundt pan.
3. In the bowl of a stand mixer, combine the cake mix, sour cream, cream cheese, eggs and half of the lemonade concentrate. Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for two minutes.
4. Pour the batter into the prepared pan and smooth the top with a spatula.
5. Bake a large cake for 40-45 minutes or small cakes for 15-20 minutes or until tops spring back when lightly touched.
6. Remove pans to cooling racks. Allow cakes to cool to just barely warm. Remove from pans, and place warm cakes on a rack.
7. To make the glaze, mix 5 tablespoons of the remaining lemonade concentrate with the powdered sugar. Pour the glaze over warm cakes.

white cake mix, sour cream, weight cream cheese, eggs, powdered sugar

Taken from tastykitchen.com/recipes/desserts/lemonade-cakes/ (may not work)