Lemonade Cheesecake Cake

This went over very well at my husband's work. I baked it in a dark nonstick bundt pan at 325 degrees for 60 minutes. I used a powder sugar/margarine/lemon extract glaze instead of the sour cream. To summarize the comments from work: "The cake is firm yet soft and moist. You can taste the "cheese" coming through like hints of traditional lemon cheese cake. The lemon flavor is very close to a real sweetened lemon and not artificial flavored. It is light and does not overpower the taste buds with lemon. Perfection." If I ever have half a can of lemonade (6 oz pink, leftover from another recipe) to use up again, this will be my go to recipe.

Made this on the 4th of July and after drizzling the glaze, used tubes of red and blue gel icing to jazz it up. All gone! Very moist and dense cake. Will make again.

Good cake. Very lemony. Try it if you love a tart cake.

This was good, but I really didn't like the glaze. Made a regular powdered sugar glaze for it the second time and thought it was much better.

Delish! Loved this sour cream glaze. Have never made one quite like it and soo easy. I, like some others, added quite a bit of lemon zest. Be careful of the baking times. I set timer for 50 minutes and it was really a tad overdone when I checked. Not to worry, it still tasted very good! I did refrigerate this cake overnight and I think chilling it helps to meld the flavors to make it sort of "cheesecakey". Coverings (tried several even after chilled) stick to the sour cream glaze, so do the toothpick thing, Tupperware, or just go without a covering. Oh, and I thought for sure that I would need to double the glaze, but it is plenty. Great recipe!