Saturday, May 19, 2012

Lemon Apricot Cake

Don't you love cakes made doctoring cake mixes?  Here's one that I make a few times a year and in fact is in the oven right now.  Why do I have a cake in the oven at 6am besides it being delicious? 

It's for a meeting at our local library for a group of volunteers discussing how to make our library better.  I'm all for a better library although I think our library is pretty great as is.

If you've ever have a hankering for a lemony, moist cake knock yourselves out with this recipe:

1 box yellow cake mix (I prefer Betty Crocker)
1 small box of lemon flavored jello mix (dry)
4 whole eggs
1/2 cup canola oil
1/2 tsp lemon extract
3/4 cup apricot nectar juice (you can find in Mexican foods section or in the juice section of your grocery store)
Powdered sugar dusting

Preheat oven to 325F.  Combine all the ingredients above and blend on medium for 2-3 minutes.  Pour into greased bundt pan and bake for 50-55 minutes.  Allow to cool and invert on pan.  Once room temperature, dust with powdered sugar and slice and serve.

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