Lemon Drop Cake

Two of my favorite cakes are Black Russian cakes and a delicious Margarita Cake. I used them as an inspiration for this extremely moist and lemony cake. I made it for a friend's birthday and everyone loved it! For an extra kick you could add a little vodka to the glaze. I found that a cooking spray with flour in it (now sold for baking) was convenient and it worked great at preventing the cake from sticking.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1 (18 1/4ounce) 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)

Directions

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.