Lemon Cake

Preheat oven to 350, grease and flour bundt or tube pan (you may want to use Bakers Joy instead if your bundt pan has extensive design work. I wish I’d had some when I baked this)

Cake:

1 box yellow cake mix
2/3 c Mazola corn oil
2/3 c Apricot Nectar (can be found with juices, I got mine at Safeway in a can, Kern’s I think the brand was)
1 Tbs lemon extract
4 egg yolks (reserve whites)

Mix the above ingredients at medium speed for 4 minutes

Beat the 4 egg whites until stiff (it should start to peek similar to a meringue, I use an immersion blender tool with whisk accessory)

Fold egg whites into mix.

Pour batter into prepped pan. Bake for 50-60 minutes. Don’t over bake. The thinner the walls of your pan, the shorter the cook time, cake tester or toothpick should come out clean.

Let cake sit for 5 full minutes. Do not remove cake from pan yet.

Glaze:

Juice from 2 lemons (don’t pick the tiny ones)

2 cups confectioner’s (10x) sugar

The original recipe said to use a toothpick and make 25 holes in cake to allow the glaze to soak in, but I found making shallow (maybe ¼ inch) radial slices (like bicycle spokes) every inch or so around the cake with a sharp knife worked better at allowing glaze to soak into cake.

Plug the hole in the center of your bundt/tube pan with a piece of folded/rolled paper towel (I learned from experience and a very sticky stove top, this is a very good idea).

Slowly pour the glaze evenly over the cake while still in the pan, try not to leave any dry spots.

Allow glaze to soak into cake while remaining in pan for one (1) hour.

Invert cake onto serving plate and your ready to devour all that yummy goodness.