Monday, March 14, 2011

More Lemons...

Seems I'm not the only one getting lemons from friends.  Lots of folks made the lemon cookies and loved them.  So, how about a super easy lemon cake?  I think it was my mama that taught me that if you use a cake mix, it doesn't count as baking.  I would probably agree, but there a few exceptions.  Here's one:

Apricot Lemon Bundt Cake
from the Riverwalk Inn--San Antonio, Texas
1 box of yellow cake mix
4 eggs
1 t. lemon extract
1-3oz. box lemon Jello
3/4 cup apricot nectar
3/4 cup vegetable oil
1/4 cup fresh lemon juice
3/4 cup powdered sugar

Heat oven to 350.  Combine cake ingredients with mixer.  Blend well.  Pour into a greased bundt pan.  Bake for about 40-50 minutes.  It will be golden and a toothpick will come out clean when inserted in the center.  Cook cake for about 5 minutes and remove from pan.
Mix together the glaze ingredients.  While hot, stick holes in the cake with a 2-pronged meat fork and pour the glaze over the cake. 
Here's a tip...With one hand I pour the glaze ever so slowly over the cake and hold my other hand close by to kind of corral the glaze and "pat" it into the cake.  You want most of the luscious lemon glaze to seep down into the cake.
I've served this cake all by itself, with a scoop of raspberry sherbet, or fresh berries and whipped cream. 

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