24 Jul 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
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.