This was my mother's recipe!
1 Box Duncan Hines lemon supreme cake
mix (I have used other brands)
1/2 cup granulated sugar
3/4 cup (less 1 tablespoon) oil
1 cup apricot nectar
Beat eggs at high speed with mixer and mix with rest of ingredients at medium speed. Bake in tube or Bundt pan at 350 degrees F for almost an hour.
Glaze: 1 1/2 cups powdered sugar mixed with the juice of 2 lemons (I use bottled lemon juice and make it where it will pour). Pour over hot cake. You can put some holes in the cake so the glaze will soak in, if desired. I usually guess the glaze mixture after the first few times. The more you put, the better it is!
Turn cake out on plate. If you desire, you may put glaze on the top for decoration. Make this glaze a little thicker than the first glaze.
This cake is very moist if left to set a day or two. Unfortunately, they usually don't last that long at my house!
***IF YOU TEST THIS CAKE WITH A WOODEN PICK BEFORE IT IS DONE ON THE INSIDE IT WILL FALL - but it is still good anyway! DO NOT OVER-MIX!
Posted by lonnie at recipegoldmine.com.
Note: Cake mixes no longer contain 18.25 ounces of cake mix. They are around 15.25 ounces. To extend the cake so that your recipe turns out properly, use our Cake Mix Extender recipe.