This cake is a wonderful memory of my childhood. I inherited this reciepe from my Dear Aunt Joyce. It is a wonderful summertime treat. I hope you enjoy it as much as I have. This is also a very easy cake to make. My Aunt Joyce had me convinced for years that it was very complicated to make….
1 box Duncan Hines Lemon Supreme cake mix
1 cup Pear or Apricot Nectar*
1/2 cup sugar
3/4 cup oil
4 eggs
Juice of 3 lemons
1 cup powdered sugar
Preheat oven to 325. In a mixer, mix all ingredients expect for lemon juice and powered sugar. Beat in mixer about 2 minutes on medium speed. Pour mixture into a well greased Bundt pan. Bake for about 1 hour or until toothpick comes out clean. Cool on a wire rack.
Glaze- whisk powdered sugar and lemon juice. You may need more or less lemon juice depending on the size of the lemons. For an extra touch you can add the zest of one of the lemons to the glaze. Drizzle over cake.
*When I read this recipe I had no idea what apricot nectar was. After some research, I found out that it is simply apricot juice. I found this item on the ethnic aisle in my grocery store. It comes in a can that looks like a soda can. Be sure to use 100% nectar. There are some less expensive ones that only have 2 or 3 % nectar.
