This is an excellent cake – really moist and full of flavor.
Servings: 12Cook Time: 45 minutes
1 (18.25 ounce) box butter cake mix
1/4 cup (1/2 stick) butter
3/4 cup apricot nectar
2 tablespoons lemon extract
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 1/2 tablespoons lemon juice
Juice of 2 lemons*
1 cup sifted confectioners’ sugar
**I prefer using apricot nectar in the glaze
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
Using an electric mixer, combine cream cheese, sugar and lemon juice.
Pour cake mix into bowl. Mix in butter with a fork. Pour in apricot nectar; stir.
Add one egg at a time and mix. Add lemon extract and beat with an electric mixer on medium speed for 3 minutes. Add the cream cheese mixture to the batter. Beat an additional 1/2 to 1 minute.
Bake for 45 minutes or until cake is golden brown. Glaze as soon as cake is removed from oven.
Glaze: Combine lemon juice and confectioners’ sugar. Spoon over hot cake.
Variation: You can spread all of the Cream Cheese Mixture on top of the cake batter in the Bundt pan, and you will end up with a layer
of cream cheese at the bottom of the cake (this is what I like to do).
The recipe can also be used to make muffins, which should be baked
in muffin tins lined with paper holders at 350 degrees F for about
15 to 20 minutes.
*You can replace the store-bought cake mix with homemade cake mix if you like!
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