This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.
Original recipe makes 10 inch tube cake
Ingredients
1 (18.25 ounce) package lemon cake mix
1/3 cup white sugar
1/2 cup vegetable oil
1 cup apricot nectar
4 eggs
1 cup confectioners’ sugar
2 tablespoons lemon juice
Directions
- Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
- Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
- Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
- In a small bowl, mix lemon juice with confectioners’ sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Nutrition
Calories: 308 kcal
Carbohydrates: 43.2 g
Cholesterol: 70 mg
Fat: 13.7 g
Fiber: 0.4 g
Protein: 4.1 g
Sodium: 285 mg
