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Fluted Lemon Cake

 Fluted Lemon Cake
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.
12 ServingsPrep: 15 min. Bake: 45 min. + cooling

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 McCormick® Pure 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.

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Fluted Lemon Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.