| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 14 | Servings | ||
INGREDIENTS
| 1 | Instant lemon pudding mix | |
| 1 | c | Apricot nectar |
| Lemon cake mix, * see | ||
| Note | ||
| 4 | Eggs | |
| 3/4 | c | Oil |
| 1 | T | Lemon juice |
| 1 | t | Lemon zest |
INSTRUCTIONS
Use a standard size cake mix, but not a pudding cake mix. See directions for glaze at end of recipe. Place pudding into bowl with apricot nectar and let set while mixing the rest of ingredients. 2. Combine the cake mix, eggs (one at a time, beating well after each), oil, lemon juice and lemon zest; add the pudding mixture. Beat well with mixer and pour batter into oiled tube or bundt pan. 3. Cook at 350 degrees for 40-50 minutes. Remove from oven; take out of pan immediately. 4. Punch holes in top with a fork and spoon glaze over top of cake. One suggestion: mix powdered sugar, lemon juice, sour cream and margarine to a thin pourable consistency. May also substitute apricot nectar for the lemon juice. Apricot Lemon Glaze: Mix 1/4 cup lemon juice, 1/4 cup apricot nectar, and 1-1/2 cups powdered sugar until smooth. Recipe By : Jo Anne Merrill From File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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