Lemon Dream Cake

This was my mother's recipe! This cake is very moist if left to set a day or two. Unfortunately, they usually don't last that long at my house!

Ingredients

Cake

• 1 Box Duncan Hines lemon supreme cake mix (I have used other brands)
• 4 eggs
• 1/2 cup granulated sugar
• 3/4 cup (less 1 tablespoon) oil
• 1 cup apricot nectar

Glaze

• 1 1/2 cups powdered sugar
• Juice of 2 lemons (or bottled lemon juice)

Instructions

Cake

1. Beat eggs at high speed with mixer and mix with rest of ingredients at medium speed.
2. Bake in tube or Bundt pan at 350 degrees F for almost an hour.
3. Meanwhile, make the Glaze.
4. Turn cake out on plate. Immediate pour Glaze over hot cake.

Glaze

1. Mix both ingredients. 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!

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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 this cake.

Attribution

Posted by lonnie at recipegoldmine.com.