Lemon Cake

LEMON CAKE

INGREDIENTS

Cake

1 Duncan Hines Lemon Cake Mix

1/3 cup granulated sugar

1 cup apricot nectar

½ cup vegetable oil

4 eggs

Glaze

1 cup powdered sugar

Juice from 1 lemon

PREPARATION

Preheat oven to 325 degrees F

In an electric mixer, with paddle attachment, combine lemon cake mix, sugar, apricot nectar and vegetable oil.  On medium speed, combine ingredients and beat for two minutes.  While continuing to mix, add eggs one at a time, mixing thoroughly after each. 

Pour batter into a greased and floured bundt pan.  Bake in 325 degree oven for approximately one hour or until a toothpick inserted into the top of the cake comes out clean.  Cool on wire rack for up to 15 minutes and then remove from pan and place on cake platter.  Using toothpick, pierce the top of the cake with multiple small holes, before glazing. 

Glaze:  Combine powdered sugar and juice of one lemon and stir until powdered sugar is combined well with the juice.

Pour the glaze over the top and sides of the warm cake. 

Serve cake with a dollop of whipped cream.