• Beat butter in an electric mixer on medium-high until smooth.
• Add sugar to the butter, and cream on medium-high until light and fluffy (at least 3 minutes).
• Turn mixer down to medium speed. Add eggs, one at a time, letting each egg incorporate into the butter mixture before adding the next.
• Gradually add in flour, mixing on medium speed, until incorporated.
• Add lemonade concentrate.
• Continue to mix on medium for 3-4 minutes.
• Grease a bundt pan with cooking spray or Crisco.
• Pour batter into the bundt pan.
• Bake at 300 degrees for about 1 hour and 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
• Cool cake in the bundt pan for 5 minutes.
• Turn cake out onto a wire rack to cool completely.

For the icing:

• Put powdered sugar in a small bowl.
• Add lemonade concentrate, one-half to one Tablespoon at a time. Stir with a fork to incorporate.
• Continue to add lemonade concentrate until the icing is the right consistency.
• Drizzle the icing over the cooled cake.