Mrs. Foley’s Lemon Cake

Mrs. Foley's Lemon Cake

Course Dessert
Author Susie Laing, Eastern Illini Electric Cooperative


  • 1 lemon cake mix
  • 3 ounce pkg. lemon jello
  • 3/4 cup apricot nectar
  • 3/4 cup salad oil
  • 4 eggs
  • 3 cups powdered sugar
  • 1 cup lemon juice


  • Preheat oven to 350 F. Combine nectar, oil and eggs. Add to cake mix and jello. Beat for 4 minutes with an electric mixer. Pour into 9x13" baking pan and cook 30-45 minutes or until top is lightly browned. Remove from oven and allow to cool slightly. Make glaze by combining powdered sugar and lemon juice and blend until smooth. Pierce cake with a fork and pour glaze over top and allow to penetrate cake.