I realize our goal is to eat as close to the land as possible and should really avoid boxed mixes, however once in awhile I do use a boxed cake mix. My Lemon Poppy Seed Muffins are one example and this delicious cake is another. I found this recipe years ago in the Nantucket newspaper. I’ve been making it ever since and it’s always a hit. One of these days I’ll modify the recipe to have the whole thing be from scratch but it the meantime I will continue to use the recipe as is.
¾ cup oil
¾ cup apricot nectar (if you can find the small cans they are just right)
3 tsp almond extract
1 package yellow cake mix
¾ cup powdered sugar
1 lemon (the juice and the rind)
Beat the eggs, oil, apricot nectar and almond extract into the cake mix using an electric beater. Beat for about three minutes or until all the lumps are gone. Pour into a lightly greased and floured tube pan. Bake at 350 degrees for 45-50 minutes. Let stand for 10 minutes.
Mix together powdered sugar, lemon juice and lemon zest. Remove cake from pan and while still warm glaze the top with the powdered sugar-lemon mix.