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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My great-grandmother used to make this cake, which has been a family favorite for years. You wonât believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. Itâs delicious plain or served with ice cream or whipped cream. Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant lemon pudding mix |
1 cup apricot nectar |
1/2 cup canola oil |
4 eggs |
1 teaspoon lemon extract |
lemon glaze: |
1 cup confectioners' sugar |
2 tablespoons lemon juice |
Directions:
1. In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
2. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake. Yield: 12 servings.
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