Look, I’m not going to throw out “best” on here very often, so when I say it I mean it.
This is yet another amazing-delicious-stuff-your-face recipe provided by Mrs. Mara, Vivian’s momma. It’s not even the lemons that really make this cake, it’s the moistness level. Is that a word? Moistness? This cake is melt-in-your-mouth moist. Like butta. If any of us could eat butter. And trust me, there’s no butter in this cake.
The lemon flavor in this cake is so refreshing, and by using a dairy-free cake mix as the base, SO.EASY.TO.MAKE. But trust me here, there’s nothing cake mix-y about this sucker. It is pure fresh in all directions.
This week I’m heading down to Naples, my sister will be in Orlando and my parents will be in Atlanta. This is the first time that we will all three be in different locations. And it’s really weird. We do a lot together.
I was homeschooled growing up, so was my sister, and we always have done everything together. So it’s been a huge adjustment (mostly for me. I don’t like change very much.) traveling without my family, and us all being in different locations this week is just crazy to me. I know I’ll get used to it sooner or later, but right now it kind of gives me anxiety.
I’m one of those people who genuinely loves being around my family.
Even though we’re small in numbers, we’re basically like a walking party all the time.
Cake is such a celebratory dessert. You have cake at birthday parties, baby showers, weddings, welcome home parties, going away parties, get well soon parties.
Cake = parties. My family = parties.
So basically this cake is the equivalent to my family? Or my family is the equivalent to this cake. Something like that. All I know is that I love my family. And I love this cake. Party on.
- 1 box of dairy-free cake mix (I used Duncan Hines)
- 1 cup apricot nectar
- ¾ cups vegetable oil
- ½ cup sugar
- 4 eggs
- 2 cups powdered sugar
- ¼ cup lemon juice
- In an electric mixer with an attached whisk, blend together all the cake ingredients in order from top to bottom.
- Pour into a greased large bundt pan and bake at 350 degrees F for 45-55 minutes until the edges are golden brown and you can poke the center with a toothpick and it be clear.
- While the cake is baking, in a small bowl, whisk together the lemon juice and powdered sugar.
- When the cake is removed from the oven and cooled, pour the icing on top and serve.