Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Moist and delicious. From Miss Daisy's Tea Room, Nashville, TN.

Ingredients Nutrition

  • 1 box yellow cake mix or 1 box lemon cake mix
  • 1 (3 ounce) box lemon Jell-O gelatin
  • 1 cup vegetable oil
  • 1 cup apricot nectar
  • 6 eggs
  • Glaze

  • 2 cups powdered sugar
  • 1 juice and grated lemon, rind of
  • 1 cup orange juice


  1. Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
  2. Using an electric mixer, mix until well blended and smooth.
  3. Pour batter into an ungreased 10-inch tube pan.
  4. Bake at 350 degrees for 50 minutes or until tests done.
  5. Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
  6. Let cake cool in pan for 5-10 minutes.
  7. Remove cake from pan and place on serving platter.
  8. With a toothpick, poke several holes in cake.
  9. Pour/drizzle glaze over top of cake.


Most Helpful

Wonder taste, an excellent keeper. It will easily keep a week. It takes awhile to apply the glaze so it seeps in and does not just pool at the base of the cake. I drizzled a few tablespoons at a time over a period of time. Finally, I still had glaze left, but felt the cake was well saturated, so I just poured the rest in the center. It did absorb.

lily29girl February 26, 2009

This dessert is not typical of what I would choose/make. But I really did enjoy it. It is similar to the very moist & sweet bundt cakes sold at the grocery store. What makes it stand out though is the "fabulous citrus zing", as descriped so well by FruitLoop. The "glaze" is more like a liquid that the cake just soaks up. I couldn't believe how easy it was to make.

Natalia 3 February 11, 2005

This cake was beautiful and delectibly moist. Had a lovely lemony flavor. I thought Narshmellow had a good idea, so I used apricot nectar and orange juice in the glaze. I got more of an apricot taste than just citrus. This one is worth more than 5-stars to me. Thanks.

Gracie in NM March 26, 2004

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