apricot nectar • lemon supreme cake

Apricot Nectar Cake 

                        
apricot nectar • lemon 
                                  
supreme cake  

Duncan Hines Lemon Supreme Cake Mix, 1 box

Wesson Oil, 1/2 cup

Sugar, 1/2 cup

Apricot Nectar, 1 cup

Eggs, 4

Confectioners Sugar, 1 cup

Lemons, 2

1. Prepare the pan: 

Position a rack in the middle of the oven and preheat to 350°. Spray Pam in a 10-inch Bundt pan.

2. Prepare the batter: 

In a large bowl, using an electric mixer on medium speed, beat together the cake mix, oil, sugar, and apricot nectar until creamy. Add in the eggs one at a time, beating well after each addition. Spread the batter evenly in the prepared pan. 

3. Bake the cake: 

Bake until cake is golden and a toothpick inserted into the center comes out clean, 40 - 50 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and lift off the pan. Place the confectioner sugar into a small bowl and squeeze the juice from the lemons into the bowl. Mix by hand and drizzle over the cake. Allow the cake to cool completely.

'A light and elegant summertime dessert' 

This cake recipe was my Grandmother Burnside's. She was given this recipe by a friend of hers, so it is not original to our family, but one that was passed onto me. My Grandmother made it twice a month and every year for my Aunt Debbie's Birthday Day. It was Aunt Debbie's favorite cake, since she was not fond of traditional Birthday Cake, this cake became her tradition, to this day. It became a favorite cake for many in my family, and one I now make for dessert, a church potluck or like today, an office gathering. I love sharing recipes and trying new recipes. 

ℰℒℬ                                                                      
2011