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| APRICOT-LEMON CAKE | |
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4 eggs, beaten 1 box yellow cake mix 1/2 c. Wesson oil 1 box (3 oz.) lemon Jello 3/4 c. apricot nectar 1 tbsp. lemon extract 1 c. powdered sugar 2 tbsp. lemon juice 1 tbsp. apricot nectar Beat eggs well. Add cake mix, oil, dry lemon Jello, apricot nectar and lemon extract. Mix well with electric mixer. Pour into greased and floured tube pan. Bake at 350 degrees for 45 minutes. Remove from pan after exactly 10 minutes. Place on serving plate, right side up and pour glaze over warm cake. Glaze: Measure sugar, then sift. Stir in lemon juice and apricot nectar. Pour over warm cake. | |
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recipe reviews #154686
Jack (United States) says:
Wonderful sentiments from my neighbors in SoCal 40 years ago. The only difference was Allie used Duncan Hines lemon yellow cake mix, drizzled with lemon and powered sugar glaze. The extra egg and 1 c. oil make this cake very moist. This is a no-fail recipe. The combination of lemon and apricot flavors are superb. Wonderful with coffee or milk. Please try it! Best Wishes to all.
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