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Lemon Bundt Cake

Darlene Love
  • 120 minutes
  • Serves

INGREDIENTS

4

Eggs

1

Lemon (juice)

2 tbsp

Lemon juice

2 cups

All purpose flour

2 tsp

Baking powder

1

Cooking spray with flour, nonstick

2 cups

Granulated sugar

1/4 tsp

Kosher salt

2 cups

Powdered sugar

1 tsp

Vanilla extract

1/2 cup

Vegetable oil

1/2 cup

Apricot nectar

1 1/2 sticks

Butter

1

box Lemon gelatin

edible silver glitter and stars (for garnish)