This moist and delicious cake is from my dear friend Regina. It’s her mothers’ recipe and she’s kept up the tradition by making it for her family like her mom did for all their family events.
Marge is my friend Regina’s mother. This is her cake recipe that she would bring to every family event. As Regina said, “It brings back some great memories each time I make it.” Love the classics from our family members. Sometimes the most simple and basic recipes are the best ones that everyone enjoys so much. Using a cake mix and some added ingredients makes this cake very different from just another boxed cake mix. There is one special ingredients that you would never guess would be in a lemon cake but, it just works so well to bring this cake to whole new level of delicious. This is for sure one special cake and so easy to make. A winner! Thanks to Regina for sharing it!
Just a note, you may want to serve with berries and whipped cream, as seen in the photo Regina took. Fresh whip cream over a piece of this cake, oh yea! Looks beautiful and tastes great together. Of course the cake tastes amazing on it’s own too. Anyway you serve this outstanding cake is the right way. Make this a tradition with your family, it’s worth it!
Marge’s Lemon Cake
Yields: 10 to 12 servings
Ingredients:
Cake:
- 1 box lemon cake mix
- 1/3 cup flour
- 1 cup apricot nectar, found in the juice aisle of the market or here
- 4 eggs
- 3/4 cup canola or any mild oil
- powdered sugar for topping
Optional Glaze:
- 1/2 of a 1 lb. box of confectioners sugar
- 3 tbsp fresh lemon juice
- 3 tbsp fresh lime juice
Directions:
- Preheat oven to 350 degrees. Grease an angel food cake pan or a bundt pan. Both will work. Regina used an angel food pan for this recipe.
- Combine all cake ingredients (Do not follow directions on the box, use only the ingredients listed above) and mix for 5 minutes on medium speed with either a hand mixer or stand mixer. Pour batter into prepared pan.
- Bake for about 45 minutes. Once done, let cool for about 15 to 20 minutes, take a butter knife and go gently go around edges to loosen the cake. Invert pan to remove cake.
- Combine glaze ingredients if using and pour over the cake while still warm. Let set up for about 10 minutes. Place on a platter or round plate and cut into slices. Should give you about 10 to 12 slices.
Enjoy the deliciousness!
Here are a few more lemon dessert recipes to enjoy….
Lemon Glazed Cookies
Tropical Lemon Dump Cake with Crunchy Coconut Topping
Small Batch Lemon Donuts
Lemon Brownies
Marge's Lemon Cake
This moist and delicious cake is from my dear friend Regina. It’s her mother’s recipe and she’s kept up the tradition by making it for her family like her mom did for all their family events.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Ingredients
- 1 box lemon cake mix
- 1/3 cup all purpose flour
- 1 cup apricot nectar, found in the juice aisle
- 4 large eggs
- 3/4 cup canola or any mild tasting oil
- powdered sugar for optional topping
Optional Glaze
- 1/2 of a 1 lb. box of confectioners sugar
- 3 tbsp fresh lemon juice
- 3 tbsp fresh lime juice
Instructions
-
Preheat oven to 350 degrees. Grease an angel food cake pan or a bundt pan. Both will work. Regina used an angel food pan for this recipe.
Combine all cake ingredients (Do not follow directions on the box, use only the ingredients listed above) and mix for 5 minutes on medium speed with either a hand mixer or stand mixer. Pour batter into prepared pan.
Bake for about 45 minutes. Once done, let cool for about 15 to 20 minutes, take a butter knife and go gently go around edges to loosen the cake. Invert pan to remove cake.
Combine glaze ingredients if using and pour over the cake while still warm. Let set up for about 10 minutes. Place on a platter or round plate and cut into slices. Should give you about 10 to 12 slices. Enjoy!
Thanks for stopping by. Be sure to check back often since I add new recipes all the time. In the meantime, please share with family and friends and pin away on Pinterest! 
