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Lemon Supreme Cake Recipe

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This recipe for Lemon Supreme Cake, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Cook
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Duncan Hines Lemon Supreme
4 Kroger fresh eggs
3/4 cup Kroger vegetable oil
1/2 cup Kroger granulated sugar
1 cup apricot nectar
1 pound Kroger confectionery sugar
3 Kroger fresh lemons
parchment paper
one of those pan used to make Angel Food Cake

Directions:
Directions:
Use parchment paper to line the bottom of the Angel food pan, and preheat oven to 325*

Mix egg, oil, gr.sugar, apricot nectar and cake mix using a mixer for about 1 1/2 min. pour into Angel food pan and bake 1 hour maybe longer (watch to see top of cake turn golden brown)

While the cake bakes, remove the juice from the 3 lemons, no seeds please, add 1/4 cup apricot nectar, and confectionery sugar and blend with fork, there maybe a few lumps of sugar that's OK

Pour this mixture over the cake as soon as it is removed from the oven. Let it cool 2 hours, turn out from Angel food pan but make sure to turn on to waxed paper lined plate, (the top will stick to a cool plate without wax paper), remove the parchment paper, turn back on to cake plate.

Number Of Servings:
Number Of Servings:
Six
Preparation Time:
Preparation Time:
1 hour, 10 min. 14 sec.
Personal Notes:
Personal Notes:
This recipe came from my Mother-in-law, Lucille Davis a very good cook, and a wonderful person.

 

 

 

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