miss grace lemon cake |
use 1 packaged white or yellow cake mix with pudding in the mix |
4 large eggs |
1 cup sour cream |
1 6 ounce can frozen lemonade, thawed. |
make icing while cake is cooling by |
pouring 3 cups powdered sugar into a blender container. |
add |
2 teaspoons pure lemon extract |
3 tablespoons soft butter |
1/3 cup warm milk. |
cover container and blend for 30 to 45 seconds or until smooth. transfer cooled cake onto |
serving plate and drizzle with blender icing. |
this recipe is also nice when made into small 3 to 4 inch bundt cakes. if making smaller cakes |
be sure to decrease the baking time to about 17 minutes. |
