Lemonade Cake

Recipe from Kesha Govan

1 box White Cake mix
1 cup sour cream
3 oz cream cheese, softened
12 oz frozen lemonade concentrate, thawed
3 eggs
1 cup powdered sugar for glaze

Preheat oven to 350.
Butter and flour (or spray with Baker's spray) mini bundt pans, or one large Bundt pan.
In the bowl of an electric mixer, combine cake mix, sour cream, cream cheese, eggs, and HALF of the lemonade concentrate (6oz = 3/4 cup). Mix on low speed for one minute. Scrape the sides of the bowl and increase speed to medium. Beat for 2 minutes.
Pour batter into prepared pan(s) and smooth the top with a spatula.
Bake a bundt pan for about 40-45 minutes or mini bundt pans for about 15 minutes or until tops spring back when lightly touched.
Remove pans to cooling racks. Allow cakes to cool to just barely warm, remove from pans, and place warm cakes on racks. Prepare glaze by whisking 5 tablespoons of the leftover lemonade concentrate with 1 cup of powdered sugar. Drizzle over warm cakes.