The only thing I ever remember specifically coming from Granny's kitchen was her Lemon Supreme Cake. And it was good. I can say it is good, because I don't really like cake at all. In fact, at our wedding, we didn't have cake... we had the far superior ice cream! But, back to Lemon Supreme Cake. It is delicious, moist, and always a crowd pleaser!
And just for you, my special blog readers, I am releasing the top secret family recipe! And you too can master Granny-style cooking!
Lemon Supreme Cake
1 box Duncan Hines Lemon Supreme Cake Mix
1 c. apricot nectar (or orange juice)**
1/2 c. sugar
3/4 c. vegetable oil
1 c. powdered sugar
Juice of 1 Lemon
Mix all ingredients with an electric mixer until well blended. Bake at 350* for 50 minutes in a well-greased bundt pan.
Flip out of pan and glaze when still a little warm.
A note about preparation.... you must use an electric mixer or otherwise you get a weird hole all the way around!
**Apricot nectar is in the juice aisle. They used to sell it in individual cans, just the right amount. Now, I can only find it in 64 oz. containers. I buy the big one and freeze it in 1 cup increments, because this cake is the only thing I use apricot nectar for. However, orange juice works just as well... and the really orange-y batter taste goes away after baking. I know from experience ;)
Bake and enjoy!