Lemon Cake
This moist and delicious recipe name is actually Marge’s Lemon Cake. It’s named after my dear friend Regina’s mom Marge and it’s her mothers’ original recipe. Regina has kept up the tradition by making it for her family like her mom did for all their family events.
This cake is one that Marge would bring to every family event.
As Regina said, “It brings back some great memories each time I make it.”
I also 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!
Lemon Cake
Yields: 10 to 12 servings
🍋 🍋🍋🍋🍋🍋🍋
What you’ll need to to make Marge’s lemon cake…
Ingredients:
Cake:
- 1 box lemon cake mix
- 1/3 cup flour
- 1 cup apricot nectar, found in the juice aisle of any grocery store
- 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
How to prepare this most delicious lemon cake…
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 lemon 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
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. I hope you love this cake as much as we all do. Share with family and friends and pin away on Pinterest to save this and any of your favorite recipes for later on. Please stop back again soon, there’s so many more recipes to see both sweet and savory. Bye for now…
