Ingredients for Nana's Lemon Supreme Cake
- Duncan Hines Lemon Supreme Cake Mix
- Crisco Cooking Oil
- 3 large eggs
- Apricot Nectar
- ¼ cup granulated sugar (for glaze)
- Lemons, Juice Of
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How to Make Nana's Lemon Supreme Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 ½ cups granulated sugar and 1 cup vegetable oil until light and fluffy.
- Beat in 3 large eggs one at a time, mixing well after each addition.
- Gradually add 1 box (15.25 ounces) yellow cake mix and 1 cup lemon-lime soda alternately to the wet ingredients, beginning and ending with the cake mix. Mix until just combined. Do not overmix.
- Pour batter into the prepared tube pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: In a small saucepan, combine ½ cup fresh lemon juice and ¼ cup granulated sugar. Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- Once the cake is completely cool, pour the lemon glaze over the top, letting it drizzle down the sides. Allow the glaze to set before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
79g
Fat
14g
Carbs
18g
