Fluted Lemon Cake

Name: Fluted Lemon Cake
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant lemon pudding mix; 1 cup apricot nectar; 1/2 cup canola oil; 4 large eggs; 1 teaspoon lemon extract; 1 cup confectioners' sugar; 2 tablespoons lemon juice

8 ingredients

3 steps

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup apricot nectar
1/2 cup canola oil
4 large eggs
1 teaspoon lemon extract
1 cup confectioners' sugar
2 tablespoons lemon juice

Directions

1

In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
2

Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3

In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.