Lemon Drop Cake - cooking recipe

Ingredients

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)

Preparation

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