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Lemon Cheesecake




Source of Recipe


"Minneapolis St. Paul Star Tribune, 10/30/2003"


List of Ingredients




3/4 Cup Lemonade, Frozen Concentrate, thawed
1 18 1/4 Ounce Package White Cake Mix
1 Cup Sour Cream
1 3 Ounce Package Cream Cheese
3 Whole Eggs
1 Cup Powdered Sugar, sifted
1 Tablespoon Lemon Juice
1/2 Teaspoon Vanilla Extract
Few Drops Milk

Recipe



Oil and flour a 10" Bundt pan. Preheat the oven to 350°F.

In the large bowl of an electric mixer, combine the cake mix, lemonade, sour cream, cream cheese, and eggs. Mix at low speed 2 minutes, scraping the bowl occasionally, then beat 2 minutes at medium speed.

Pour the cake into the prepared pan and bake 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack about 20 minutes. Loosen the edge and center of the cake with a knife and invert it onto a serving plate. Cool completely.

For the glaze, combine the powdered sugar, lemon juice and vanilla, stirring in enough milk to achieve a slightly runny consistency. Spoon over the cooled cake.