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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light dessert...can double for a breakfast cake. Ingredients:
1 (18.25 ounce) package lemon cake mix |
1/3 cup white sugar |
3/4 cup vegetable oil |
1 cup apricot nectar |
4 eggs |
2 cups confectioners' sugar |
3 tablespoons lemon juice |
3 drops vegetable oil |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
2. Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
4. To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
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