A Pink Magazine Favorite
April 2019 Issue
Photography by Elizabeth Skenes Millen
While this cake looks pretty plain, it is a family favorite,
absolutely delicious and loved from coast-to-coast. It’s a crave food and a no-fail stand-by. My mother gets requests for this cake all the time. I gave her the recipe, but she is the one known for it. Her best friend, Stewart Bristow, used to ask her to bake it every time her brother-in-law, Dr. Melton Bristow, would visit from California. He would call in advance wondering if my momma was going to bake THE cake. He passed away last year, so this year Mom made Stewart one for her birthday instead. Moist, lemony and a delightful blend of flavors, this cake is a perfect accompaniment for Easter, brunch, lunch, bookclub, or as a scrumptious dessert served after dinner with a little vanilla ice cream.
Lemon Apricot Cake
Yields 16-20 servings
1 Lemon Supreme box cake mix
½ cup Sugar
2/3 cup Vegetable oil
1 cup Apricot nectar
1 cup Powdered Sugar
Juice of 2 Lemons
Mix first five ingredients together in a mixer. Spray Bundt pan with Baker's Joy*, pour mixture in pan and bake 50 minutes to one hour at 350°. Glaze: Stir sugar and lemon juice together with a fork or small wire whisk. Flip cake out onto cake plate and pour glaze over cake while hot.
*I find that Baker’s Joy is the best way to grease a pan and always have good results when turning out the cake.