Lemon Bundt Cake with Lemon Glaze

Cake:

1 package lemon cake mix

1 package instant lemon pudding mix

3/4 cup vegetable oil 

4 eggs 

1 cup Sierra Mist

Glaze:

2 cups confectioners' sugar

3 to 4 tablespoons fresh lemon juice

Zest of 1 lemon

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.  In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the Sierra Mist.  Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. For glaze: Place confectioners' sugar in a medium bowl; stir in lemon juice and zest (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Remove cake from pan.  Pour glaze over the cake.  Allow to cool.

I love, love, love lemon, especially in the spring time.  Lemon awakes your taste buds, it's like coming out of a long winters sleep.  So why put it in a bundt cake, only Grandmas in the 1950's make bundt cakes.  SO NOT TRUE!  Bundt cakes are good and really versatile, not to mention pretty.  So try this making this for your next family gathering, Enjoy!