to 350°F. Grease Bundt pan with butter and sprinkle with gluten free flour mix
In a bowl, beat cake mix, hot water and lemon
gelatin, add lemon extract, melted butter, and eggs beat on med-high until well
blended. Pour into a greased and floured Bundt pan. Bake for about 30 minutes. Remove cake from oven and run a knife around
the edges of the pan including the inside flute.
Glaze: In a bowl mix 1/2 can of frozen lemonade whisked
with 3/4 cup powdered sugar (you may need to add water to thin it—it should be
a thin syrup) Pour this mixture along the edges of the cake including the
interior flute. Allow cake to cool and
then turn out and serve.
Print this Recipe