Opal’s Apricot Nectar Cake
Ingredients
Scale
- 1 Box Lemon Supreme Cake Mix
- 1/2 cup sugar
- 1 cup Apricot Nectar
- 4 eggs
- 3/4 cup vegetable oil
Instructions
- Mix all together and beat for 3 minutes. Cook in a stem (pound cake) pan at 325 for 1 hour.
- While it is still hot and in the pan pour the powdered sugar and lemon juice mixture over the cake. Let sit in the pan for 30 minutes to an hour in order for it to soak in.
- Put cake on a cooling rack and allow to cool completely before icing.
- Mix the butter and cream together until the butter is melted. Add the lemon juice and box of powdered sugar. Beat together until smooth and no lumps from the powedered sugar. I put a pan with sides under the cooling rack before I ice the cake as the icing will drip down. Then I can keep pouring the icing over the cake to allow a nice coating. The icing will harden as it cools.
