Lemon Cake

• 2 1/2 cups flour
• 1 1/2 cups sugar
• 3 eggs
• 3 teaspoons baking powder
• 1 cup orange juice or 1 cup apricot nectar
• 1 cup vegetable oil (canola works best)
• 3 teaspoons lemon extract (I used lemon juice)

Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.

Read more: http://www.food.com/recipe/moist-lemon-cake-281836#ixzz1vBUhrCJl
www.food.com/recipe/moist-lemon-cake-281836