Lucious & Lemony—Perfect for Summer

July 2024 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 used to get 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. Moist, lemony and a delightful blend of flavors, this cake is a perfect accompaniment for brunch, lunch, bookclub, or as a scrumptious dessert served after dinner with a little vanilla ice cream.

Lemon Apricot Cake
Yields 16-20 servings

Ingredients:
Cake:
1 Lemon Supreme box cake mix
4 Eggs
½ cup Sugar
2/3 cup Vegetable oil
1 cup Apricot nectar (I can only find this at Food Lion)

Glaze:
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.

*I find that Baker’s Joy is the best way to grease a pan and always have good results when turning out the cake.