Auntie’s Apricot Nectar & Lemon Cake

cake recipe blog Sometimes we share with you recipes that we’ve found on the interwebs, recipes we’ve learned from hours of watching various

cooking shows, and even some that come to us from our customers and RV family. This one, however, comes to you right from my

very own great aunt. This is a perfect summertime cake that’s simple, light, refreshing, and will have everyone asking you for the

recipe. It’s so easy, even my 11 year old can make it on her own. Feel free to take some liberties here with the flavors (sub mango for

apricot, or orange for lemon) as you see fit. Originally it was made from scratch, but in the interest of time and convenience it has

been adapted to use a box cake mix. Really, it couldn’t be simpler. Oh, and just a quick note before you get started… You may want

to make two. One to take to that party, and one to keep at home.

Here’s what you’ll need:

Bundt cake or Angel Food cake pan

1 Yellow cake mix

1 Cup apricot nectar (Kern’s brand or other – comes in a 6-pack usually)

½ Cup granulated sugar

¾ Cup oil (I like to use coconut oil, but any will do)

4 Eggs

1 tsp lemon extract

2 Lemons

1 Cup powdered sugar

Here’s how you do it:

Grease and flour Bundt cake or Angel Food cake pan

Preheat oven to 320 degrees

Mix cake mix, granulated sugar, apricot nectar, and oil thoroughly with hand mixer. Add in eggs and lemon extract and mix again.

Pour into greased/floured pan and bake for one hour

Juice the two lemons and mix the lemon juice with the powdered sugar to make the cakes glaze.

While the cake is still warm, poke holes throughout using a skewer or similar object and pour glaze over entire cake, ensuring that it soaks down into the holes.

Allow to cool before serving

That’s it! It’s so easy, AND it’s even better the next day… If you have any left the next day!

** If you need to “fancy” it up a bit, add a dollop of homemade whipped cream to each slice with a little sprinkle of lemon zest!