Fluted Lemon Cake Recipe

Fluted Lemon Cake Recipe


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


1 cup confectioners’ sugar

2 tablespoons lemon juice

How to make it

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.

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.

In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
Yield: 12 servings.