A wonderfully moist and easy-to-make lemon cake using a doctored cake mix. Enriched with apricot nectar and soaked in a simple lemon glaze, this cake is baked in a tube pan for a beautiful presentation.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 package | Lemon Cake Mix (Duncan Hines) |
| 1 cup | Apricot Nectar |
| 3/4 cup | Crisco Oil |
| 4 | Eggs |
| 1/2 cup | Sugar |
Icing
| Measurements | Ingredients |
|---|---|
| 1 cup | Powdered Sugar |
| Juice of 1 | Lemon |
Instructions
Cake
- Preheat your oven to 325°F. Grease and flour a tube or Bundt pan.
- In a large bowl, mix the sugar, oil, apricot nectar, and dry cake mix together.
- Add the eggs one at a time, beating well after each addition.
- Pour the batter into the prepared pan.
- Bake for 1 hour, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before applying the icing.
Icing
- While the cake is cooling, prepare the icing by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
- Pour the icing over the cake while it is still warm to create a glaze.
- Let the cake cool completely in the pan before serving.
.webp)