Wednesday, June 19, 2013

Lemon Cake

I had the best of intentions for making this cake for Father's Day...but intentions only get you so far when you've worked all day and can barely eat your dinner at 8 p.m. then fall into bed.  Such is the weekend life for me..
 This is another oldie and goodie from my MIL, Marie.  Years ago, she let me rifle through her recipe cards and pick the ones I wanted.  Can you imagine?  Like going through a treasure chest!

Lemon Cake
1 package yellow cake mix
1 c. apricot nectar
4 egg yolks, whites reserved
3/4 c. oil
2 T lemon extract

Preheat the oven to 350 and grease a Bundt pan.
Beat ingredients for about 5 minutes.  Stiffly beat the 4 egg whites and fold gently into batter.
 
Bake for 50 minutes.  Cool 10 minutes, invert onto plate and poke a few small holes in the top.  Mix 1 1/2 c. powdered sugar with the juice and grated rind of one lemon.  Pour over warm cake.  Cool and slice.
It was worth waiting until Monday night to bake - and even better to eat some with Tuesday breakfast!




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