We are introducing a new content series to followers called Heirloom Recipes. We love the idea of sharing classic tried and true recipes with you and it seems totally on brand with our MAYHAW HEIRLOOMS Shop and Vision. So get excited for Sunday’s cause we will be posting them then.
Growing up I had two very involved Grandmother’s. Both very different in the way they showed their love and both VERY strong women. MawMaw was my maternal Grandmother who hailed from a 1000% Southern Cajun background. So you can imagine how serious she was about food, the art of creating it, sharing it. It was her love language and a way she served others. When she passed, my Mom, being the only girl, inherited all the handmade typed and written cookbooks. Naturally I scoured for my favorites and this is one I remember her making all the time.
Please note on the recipe below…this came from the South and I had to experiment to figure out the adjustment for Higher Altitude now. Make those if needed, otherwise it will collapse mid bake.
MawMaw's Lemon Supreme Cake
Ingredients
Cake Ingredients
- 1 Cup Apricot or Peach Nectar
- 1 Box Duncan Hines Lemon Supreme Cake
- 1/2 Cup Oil (I used avocado) Reduce to 1/3 cup if in higher altitude.
- 4 Eggs Only 3 if in higher altitude
- 1/2 cup Sugar
- 1/4 cup Flour Only if in higher Altitude
Icing Ingredients
- 2 Fresh lemons-juiced
- 2 cups Powdered sugar
Instructions
Cake Instructions
- Preheat the over to 325* and prepare a bunt pan with flour and oil very well.
- Mix together the cake mix, sugar, oil, and nectar.
- Add each egg in, one at a time beating well after each addition.
- Bake in over for 1 hour.
Icing Instructions
- Mix well and pour over cake while still warm.
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