A wonderfully moist and flavorful cake made easy with a yellow cake mix base. The batter is enriched with lemon Jello, apricot nectar, and lemon extract, then baked in a tube pan and finished with a simple apricot-lemon glaze.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 package | Yellow Cake Mix |
| 1 (3 oz) package | Lemon Gelatin |
| 1/2 cup | Wesson Oil |
| 5 | Eggs |
| 2/3 cup | Apricot Nectar |
| 2 teaspoons | Lemon Extract |
Icing
| Measurements | Ingredients |
|---|---|
| Juice of 1 | Lemon |
| 1/2 cup | Apricot Nectar, heated |
| 2-3 cups | Powdered Sugar |
Instructions
Cake
- Preheat your oven to 325°F. Grease and flour a tube or Bundt pan.
- In a large bowl, combine the dry cake mix and the dry lemon gelatin powder.
- Add the Wesson oil, then add the eggs one at a time, mixing well after each addition.
- Add the apricot nectar and lemon extract and mix well until the batter is smooth.
- Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
Icing
- While the cake is cooling, prepare the icing. In a medium bowl, combine the lemon juice and the heated apricot nectar.
- Gradually whisk in the powdered sugar until you reach a smooth, spreadable consistency.
- Drizzle or spread the icing over the warm or cooled cake.
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