This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake.
Original recipe makes 1 -10 inch tube or bundt 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
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
- 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.
- 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.
- 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.
Nutrition
Calories: 441 kcal
Carbohydrates: 60.4 g
Cholesterol: 82 mg
Fat: 20.8 g
Fiber: 0.5 g
Protein: 4.7 g
Sodium: 333 mg
