It is windy, chilly, and miserable outside today. It is the kind of day best spent snuggled up in bed with a good book. Instead of the bed, I was in my kitchen most of the day. I made a cheesecake (which will show up later this week) for a party on Saturday and this gorgeous lemon cake for home consumption.
When I was a little girl, my grandmother made this fairly frequently. Nothing was better than going to Grammy’s house for Sunday dinner and dessert. Memories like those make one long for the simpler days of childhood. Alas, those days are unattainable. Instead I will relish this cake and think of the “good old days”.
Lemon Supreme Cake
- 1 Duncan Hines Lemon Supreme Cake
- 1 cup Kern’s apricot nectar (it comes in a can near the Hispanic foods)
- 3/4 cup vegetable oil
- 4 eggs
- 1/2 cup sugar
- 1 1/4 cup powdered sugar
- 3/4 cup apricot nectar
Mix together the cake mix, sugar, oil, and nectar until smooth. Add one egg at a time. Bake at 325 degrees for an hour. While the cake is baking, mix together the icing and pour over then hot cake.