Ingredients
1 box lemon cake mix
1/2 cup sugar
1 cup apricot nectar
2/3 cup oil
4 eggs
Method
Sources
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Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
The original Bundt pan — iconic shape, even heat distribution
Achievable elevated desserts — laminated doughs, cakes, custards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Glaze: 1 cup powdered sugar Juice of one lemon Combine cake mix, sugar, nectar and oil in large mixing bowl. Beat for 2 minutes. Add 1 egg at a time, beating after each. Pour batter into greased and floured bundt pan. Bake at 325* for 1 hour or until done. Cool right side up 5 minutes then remove from pan. Mix 1 cup powdered sugar and the juice of one lemon. Pour over cake while still warm to make a glaze over top and drizzle down sides.