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Apricot Nectar Cake with Lemon Glaze
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Description
This cake has a fresh, made from scratch taste and texture, but it’s quick and easy to make.
Ingredients
- 1 box (18.25 Oz. Box) Duncan Hines Butter Recipe Cake Mix
- 1 box (small 4-serving Size Box) Lemon Jello
- 2 teaspoons Lemon Extract
- ¾ cups Vegetable Oil
- ¾ cups Apricot Nectar
- 4 whole Eggs
- 1 cup Powdered Sugar
- ¼ cups Lemon Juice
Preparation
Preheat oven to 350ºF and spray a tube pan with non-stick cooking spray. Mix the cake mix, jello, lemon extract, oil, apricot nectar, and eggs and fold into the tube pan and bake for 40-50 minutes. While cake is baking, whisk the lemon juice and powdered sugar in a small mixing bowl to make a glaze. Cool the cake in the pan for about 10 minutes and then invert onto a cake plate. Poke holes in the top of the cake and drizzle the glaze over it while the cake is still warm.
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