My great-grandmother used to make this cake, which has been a family favorite for years. You won’t believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. It’s delicious plain or served with ice cream or whipped cream.
Fluted Lemon Cake
Fluted Lemon Cake
Prep Time
15 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 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 large eggs
- 1 teaspoon lemon extract
- LEMON GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Directions
- 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 in 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.
Nutrition Facts
1 piece: 369 calories, 15g fat (3g saturated fat), 71mg cholesterol, 406mg sodium, 55g carbohydrate (38g sugars, 1g fiber), 4g protein.
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