This cake is made with sour cream, lemon juice, and zest makes a delicious and beautiful spring dessert. This easy recipe starts with a white cake mix that gives it a lighter texture, that is rich, moist and melts in your mouth.
Preheat the oven to 325 degrees F. Spray with baking spray a bundt cake pan and set aside.
In a large bowl, whisk together cake mix, flour, sugar, and salt. Add remaining ingredients and beat with a hand mixer for 2 minutes, or until well blended.
Transfer the batter to the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and cool on a cooling rack for 20 minutes before inverting on a plate to cool completely.
Add all the ingredients to a medium bowl and stir to combine until smooth, with no lumps. If the mixture is too thin, add more confectioners sugar, a tablespoon at a time. If the mixture is too thick, add some milk, 1 teaspoon at a time.
Drizzle the glaze over the completely cooled cake and let it harden for about 10-15 minutes. Slice and serve.