Lemonade Cake

Lemonade Cake
Sweet And Tart, The Perfect Blend!
Difficulty: Easy

Ingredients
Pillsbury Moist Supreme Classic Yellow Cake Mix
1 tbsp fresh lemon zest
1 cup + 2 tbsp fresh lemon juice
1 cup water
1 cup white sugar
1 cup powdered sugar

Directions
Preheat oven to 350 Degrees F.  Mix cake mix and ingredients from directions on the box plus 1 tbsp lemon zest and place batter in a Bundt pan and bake according to box directions.   In a saucepan; mix 1 cup lemon juice, 1 cup water, 1 cup sugar and cook on medium heat to a rolling boil until it reduces almost by half.  When cake is done baking, while still in the pan; using a long toothpick, pierce many holes in the cake, but try not to go all the way down to the bottom.  Using a large spoon, ladle lemon simple syrup all over the cake a little at a time, to allow liquid to absorb in the cake until syrup is gone.  Set aside to cool completely before inverting.  In a small mixing bowl; add 1 cup powdered sugar and 2 tbsp lemon juice and mix until smooth.  Once cake is cool and inverted, spoon lemon sugar glaze on top of the cake and let it run down the sides.
Serves 8