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Fluted Lemon Cake

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.
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    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 slice: 369 calories, 15g fat (3g saturated fat), 71mg cholesterol, 406mg sodium, 55g carbohydrate (38g sugars, 1g fiber), 4g protein.

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