A light moist cake. Duncan Hines used to put a recipe like this on the back of their Lemon Supreme cake mix back in the 60s. Cake mixes have changed so much my old recipe just didn't do well. This year I found a recipe that worked with the new cake mixes. If you prefer a less sweet dessert, this cake is perfect as it has a lemon glaze rather than icing.
Preheat oven to 325 degrees. Grease and flour a 10” tube or Bundt pan. I use Baker’s Joy spray.
Combine cake mix with sugar, oil & nectar; once combined, beat mixture for 2 minutes. Add eggs one at a time, beating for 30 seconds after each. Pour batter into prepared cake pan. Bake for 55/60 minutes, until tester comes out clean. Cool in pan for 10 minutes then turn onto plate.
While cake bakes, squeeze the juice from 1 lemon. Add powdered sugar until you reach desired thickness.
Drizzle warm cake with glaze. (I poke holes in the top of my cake before glazing)