FLUTED LEMON CAKE WITH LEMON GLAZE
"Apricot nectar gives a surprising taste twist to this lovely lemon cake," says Gail Mast of Clarkson, Kentucky. "Topped with a citrus glaze, slices are scrumptious with coffee or tea."
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant lemon pudding mix
1 cup apricot nectar
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
LEMON GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan (Bundt pan).
In a large mixing bowl, combine the cake and pudding mixes, apricot nectar, oil, eggs and extract. Beat on medium speed for 2 minutes. Pour into prepared pan.
Bake at 350 degrees F 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.
In a small bowl, combine the glaze ingredients until smooth; drizzle over cake.
Yield: 12 servings
Source: The Best of Country Cooking 2007
"Apricot nectar gives a surprising taste twist to this lovely lemon cake," says Gail Mast of Clarkson, Kentucky. "Topped with a citrus glaze, slices are scrumptious with coffee or tea."
1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant lemon pudding mix
1 cup apricot nectar
1/2 cup vegetable oil
4 eggs
1 teaspoon lemon extract
LEMON GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan (Bundt pan).
In a large mixing bowl, combine the cake and pudding mixes, apricot nectar, oil, eggs and extract. Beat on medium speed for 2 minutes. Pour into prepared pan.
Bake at 350 degrees F 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.
In a small bowl, combine the glaze ingredients until smooth; drizzle over cake.
Yield: 12 servings
Source: The Best of Country Cooking 2007
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