Lemon Apricot Cake recipe

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Ingredients

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
¾ cup vegetable oil
1 cup apricot nectar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
3 drops vegetable oil

Nutrition Info

441 calories
carbohydrate: 60.4 g
cholesterol: 73.1 mg
fat: 20.8 g
fiber: 0.5 g
protein: 4.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 332.5 mg
sugar: 47 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.

  2. Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.

  3. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.

  4. To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.

Recipe Yield

1 -10 inch tube or bundt cake

Recipe Note

This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake.

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