Lemonade Cake

Name: Lemonade Cake
Ingredients: 1/2 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix, divided; 1/2 cup plus 2 Tbsp. water, divided; 1 pkg. (2-layer size) yellow cake mix; 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 3 eggs; 1/3 cup oil; zest from 1 large lemon, divided; 1-1/4 cups powdered sugar; 2 cups blueberries

9 ingredients

18 steps

Ingredients

1/2 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Drink Mix, divided
1/2 cup plus 2 Tbsp. water, divided
1 pkg. (2-layer size) yellow cake mix
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
1/3 cup oil
zest from 1 large lemon, divided
1-1/4 cups powdered sugar
2 cups blueberries

Directions

1

Heat oven to 350F.
2

Reserve 2 tsp.
3

drink mix for glaze; set aside.
4

Place remaining drink mix in large bowl.
5

Add 1/2 cup water; stir until mix is dissolved.
6

Add dry cake mix, sour cream, eggs, oil and half the lemon zest; beat with mixer until blended.
7

Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
8

Bake 42 to 45 min.
9

or until toothpick inserted near center comes out clean.
10

Cool cake in pan 10 min.
11

Loosen cake from sides of pan with knife.
12

Invert cake onto wire rack; gently remove pan.
13

Cool cake completely.
14

Transfer cake to plate.
15

Whisk remaining drink mix and water in medium bowl.
16

Gradually stir in sugar until blended; drizzle over cake.
17

Sprinkle with remaining zest.
18

Spoon blueberries into center of cake.