• 12servings
  • 60minutes
  • 369calories

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Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) yellow cake mix

  2. 1 package (3.4 ounces) instant lemon pudding mix

  3. 1 cup apricot nectar

  4. 1/2 cup canola oil

  5. 4 eggs

  6. 1 teaspoon lemon extract


  8. 1 cup confectioners' sugar

  9. 2 tablespoons lemon juice

Instructions Jump to Ingredients ↑

  1. Fluted Lemon Cake Recipe photo by Taste of Home 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 near 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. Yield: 12 servings.


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