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yellow cake lemon gelatin canned apricot nectar vegetable oil lemon zest eggs confectioners lemon juice
Viewed: 47 - Published at: a year agoIngredients
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (3 ounce) package lemon gelatin
- 3/4 cup canned apricot nectar
- 3/4 cup vegetable oil
- 1 teaspoon fresh grated lemon zest
- 4 large eggs
- Glaze
- 3/4 cup confectioners' sugar, sifted
- 2 tablespoons fresh lemon juice
- 4 tablespoons canned apricot nectar
Method
- Preheat oven to 325. Lightly mist a 12 cup Bundt pan with vegetable oil spray, dust with flour. Shake out excess flour.
- Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping down sides of bowl again, if needed. The batter should look thick and smooth. Pour batter into prepared pan. Place pan in oven.
- Bake cake until it is light brown and springs back when lightly pressed with your finger, 40-42 minutes. Remove pan from oven and place on wire rack to cool for 10 minutes.
- Prepare glaze. Combine confectioners sugar, lemon juice, and apricot nectar in small saucepan and heat over medium-low heat, stirring, until sugar has dissolved, 3 to 4 minutes.
- Run a long, sharp knife around the edge of the cake and invert it onto a platter. While the cake is still warm, poke holes in the top with a toothpick or wooden skewer. Spoon glaze onto cake so that it seeps down into the holes. Let the cake cool before slicing.
