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Ingredients
| lemon cake mix: 18 oz |
| Jell-O gelatin (lemon): 3 oz |
| lemon extract: 1 tsp |
| canned apricot nectar: 3/4 cup |
| eggs: 4 |
| vegetable oil: 1/2 cup |
| lemon juice: 1/4 cup |
| powdered sugar (unsifted): 1 1/2 cups |
Glazed Lemon Supreme Pound Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10 inch tube pan.
- In a large bowl, combine cake mix, gelatin, lemon extract, apricot nectar, eggs and oil. Mix to combine, then beat on high speed for 3 minutes.
- Pour batter into a 10 inch tube pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
- While cake is baking, make the glaze: In a small bowl, combine lemon juice and confectioners sugar; stir until smooth.
- Remove cake from oven, and with cake still in pan, pour glaze over top of hot cake, tipping pan to allow excess glaze to run down sides of pan.
- Allow cake to cool in pan 10 minutes. Remove from pan and cool completely on wire rack.