Here is a classic that you might remember your grandmother making.

In a small bowl, combine the powdered sugar and lemon juice. Drizzle over warm cake. (Stacey Little/Southern Bite)

Vintage Lemon Apricot Nectar Cake

Prep time: 20 minutes

Cook time: 35 minutes

Serves: 10

Ingredients

• 1 (15.25-ounce) lemon cake mix (I do not recommend Duncan Hines for this recipe.)
• 1/2 cup sugar
• 1 cup apricot nectar
• 1/2 cup vegetable oil
• 4 large eggs

For the glaze:

• 1 cup powdered sugar
• 2 to 4 tablespoons lemon juice (see note)

Instructions

1. Preheat the oven to 325 degrees and grease and flour a 10-cup to 12-cup Bundt pan.
2. Use a mixer to combine the cake mix, sugar, apricot nectar, oil and eggs. Combine on low, then switch to medium and mix for 2 minutes.
3. Pour the batter into the prepared pan.
4. Bake 35-45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean.
5. Allow to cool for about 10 minutes, then place a serving platter over the cake and invert it onto the platter.
6. In a small bowl, combine the powdered sugar and lemon juice.
7. Drizzle over warm cake.

Notes

Some folks remember this cake having a white “frosting” of sorts that was drizzled over the cake. Others remember more of a liquidy glaze that coated the outside of the cake. Use less lemon juice for it to resemble the pretty white drizzle or more juice for it to more fully coat the cake and soak in.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”