Advocate staff photo by PATRICK DENNIS -- Lemonade Cake looks pretty, tastes delicious and goes together easily.

Lemonade Cake

Serves 24. Prepared by Connie Caldwell.

1 Duncan Hines Lemon cake mix

1 small pkg. lemon instant pudding mix

4 eggs

1 cup water

¼ cup oil

Lemony Glaze

Powdered sugar, for dusting top of cake

For Lemony Glaze:

2 scoops (about ½ cup) Country Time Lemonade drink mix

½ cup water

2 tbls. melted butter

2 cups powdered sugar

1. To make cake: Preheat oven to 350 F. Combine cake and pudding mixes, eggs, oil and water in large mixing bowl. Blend well, then beat on medium speed for 2 minutes. Pour into greased and floured (I use Bakers’s Joy) bundt pan. Bake at 350 F for 40-45 minutes.

2. Prepare Lemony Glaze: Combine lemonade drink mix, 1/2 cup water and melted butter. Mix well. Add 2 cups powdered sugar and blend well.

3. Cool baked cake in pan about 5 minutes then thoroughly prick warm cake with metal skewer to bottom of cake. Spoon Lemony Glaze over cake until completely absorbed — continue to prick cake so it will soak up all the glaze.

4. Cool cake for 10 another minutes. Invert on serving plate. Before cutting, sprinkle top with powdered sugar.