Margarita Cake

1 (18.25 ounce) box lemon cake mix
1 small box instant lemon pudding
1/2 cup Sprite
1/2 cup lime juice
1/3 cup vegetable oil
4 eggs
2 drops green food color

Glaze:
3/4 cup frozen limeade concentrate, thawed
2 cups confectioners' sugar
1/3 cup frozen limeade concentrate, thawed
2 drops green food color
1 tablespoon lime zest

Mix all ingredients and pour into a greased and floured 10-inch Bundt cake pan. Bake for 1 hour at 350 degrees F.

While cake is still hot, poke several holes all over cake. Pour 3/4 cup limeade concentrate over cake. Let cake cool and then turn cake over onto a cake plate.

Mix confectioners' sugar and 1/3 cup limeade concentrate, green food color, and lime zest.

Glaze cake and garnish with additional lime zest and lemon or lime wedges if desired.