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Fluted Lemon Cake Recipe

Fluted Lemon Cake Recipe photo by Taste of Home

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My great-grandmother used to make this cake, which has been a family favorite for years. You won’t believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. It’s delicious plain or served with ice cream or whipped cream.

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Fluted Lemon Cake Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 12 Servings

15 45 60

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1 cup apricot nectar
1/2 cup canola oil
4 eggs
1 teaspoon lemon extract
LEMON GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice

Directions

In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 369 calories, 15 g fat (3 g saturated fat), 71 mg cholesterol, 406 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Fluted Lemon Cake in Country Extra January 2006, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Fluted Lemon Cake

Fluted Lemon Cake

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Reviewed on Oct. 21, 2012 by Gapeach80

So moist and super easy to make. My guest devoured it in a matter of minutes! Filing this away in my recipe book!

Reviewed on Nov. 09, 2010 by stell62

I followed the directions exactly as listed, and baked for 45 minutes. The cake rose up nice and high during baking, and it turned out nice and light and tender. This is definitely a keeper. I'll definitely make this one again. The tartness in the glaze balances out the sweetness of the cake. My husband loved it. Thank you for the recipe, Gail.