I have been baking this Mango Lemon cake for years for two reasons:
1. It is easy to prepare and simply delicious. Isn’t that the reason we love to cook in the first place?
2. This cake goes well with a cup of hot tea, a cup of coffee or berries and sherbet.
It also goes well with my new Kate Spade dessert plates.
Mango Lemon Cake
Ingredients
1 yellow cake mix
1/3 cup oil
3 large eggs
1 cup mango nectar
1 Tablespoon lemon extract or 1 (3 oz.) pkg. lemon gelatin
1 Tablespoon lemon zest
Directions
Preheat oven to 350 degrees. Grease and flour bundt pan. Instead of flour I use dry cake mix to dust the bundt or tube pan. Add any extra dry cake mix back to the mixing bowl.
Combine cake mix, mango nectar, lemon extract or gelatin, lemon zest, eggs one at a time and oil. Mix well.
Pour batter into bundt or tube pan. Bake for 25-30 minutes or until knife inserted in center comes out clean. Glaze cake while hot.
Pour batter into bundt or tube pan. Bake for 25-30 minutes or until knife inserted in center comes out clean. Glaze cake while hot.
Glaze
Ingredients
1 ½- 2 c. powdered sugar
3/4 c. apricot nectar
1 teaspoon lemon extract
2 tbsp. lemon juice, fresh or concentrate
Directions
Combine ingredients, whisking until blended and powdered sugar is dissolved. Pour over hot cake to desired amount. Save extra glaze to spoon over individual slices.
