The glaze is out of this world! And though the recipe uses apricot juice, I taste only lemony sweetness. I hope you'll enjoy it as much as I do!
Recipe for Cake:
1 Duncan Hines yellow cake mix
1 small box lemon jello
3/4 cup oil
3/4 cup apricot nectar (canned)
1 teaspoon vanilla
1 teaspoon lemon extract
Recipe for Glaze:
1/4 cup fresh squeezed lemon juice
2 tablespoons apricot nectar (canned)
2 cups powdered sugar
Mix ingredients well and bake in a greased and floured bundt pan at 350 degrees for 45 minutes or until cake is done. When cool enough to do so (10 minutes), remove cake from pan and puncture with an ice pick. Pour glaze over cake, wait until cool and serve.
To visit my mother's blog and see the lovely image she created for the recipe click here.