Lemon Lime Cream Cake

Lemon Lime Cream Cake

1 pkg. of white cake mix 1 cup of sour cream 3 oz. of cream cheese 1/2 cup of frozen lemonade concentrate, thawed 1/2 cup of frozen limeade concentrate, thawed 1 lemon for grated zest of one lemon 1 lime for grated zest of one lime 3 eggs

Preheat oven to 350 degrees.

Grease and flour cake pan. In large bowl of electric mixer, mix together cake mix, sour cream and cream cheese until smooth. Add limeade and lemonade and grated zest. Add eggs, one at a time. Pour into cake pan and bake for 50 minutes, or until cake tester inserted in center comes out clean. Cool in pan for one hour, then invert onto serving plate and ice with Citrus Glaze: Mix until smooth and pourable (but not runny) one ounce cream cheese, one cup confectioners sugar, one tablespoon lemonade concentrate and one tablespoon limeade concentrate. Allow icing to run down sides of cake.

Contributed by:

 * Lindas Busy Kitchen Desserts Y-Group