A tangy moist glazed cake. Nice for simple gatherings and dinner parties.
Ingredients
- 1 (18.25 ounce) package lemon cake mix
- 4 eggs
- ¼ cup packed brown sugar
- ½ cup flaked coconut
- ¾ cup vegetable oil
- ¾ cup apricot nectar
- 1 teaspoon lemon extract
- 1 cup confectioners' sugar
- 2 tablespoons apricot nectar
- 1 tablespoon vegetable oil
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
Step 2
Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
Step 3
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
Step 4
To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 419 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat5g | 26% |
Cholesterol73mg | 24% |
Sodium342mg | 15% |
Total Carbohydrate50g | 18% |
Dietary Fiber1g | 3% |
Total Sugars37g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium34mg | 3% |
Iron1mg | 7% |
Potassium97mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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