Mom's Apricot Nectar Cake

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
Recipe by  crimsontide

“My mom made this for Easter one year, and I actually liked it! I was a tough critic as a kid, but I've always loved this cake. Now I can make it myself as a dessert-loving adult, but I love it more when my mom makes it! I've never been much of a fan of desserts containing fruit, but this one just gets me! It's just fruit juice, essentially, so it's made to please your toughest fruit dessert critic.”

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Adjust Servings

Original recipe yields 1 9x13-inch cake



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch cake pan.
  3. Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
  4. Pour batter into the prepared cake pan.
  5. Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
  6. Cool cake completely.
  7. Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
  8. Spread frosting on cooled cake and sprinkle with lemon zest to serve.

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Reviews (2)

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This cake was originally introduced by the DH company when they came out with the lemon cake mix. My mother was working in a grocery store at the time and the rep was handing out recipes. We tried them all, but THIS ONE was the keeper!! We make it in a bundt pan. Add the eggs one at a time, beating for 2 minutes after each egg. (adds more air for a fluffier cake) . Bake for about 1 hr. check for 10 min, then plate it out...poke holes in cake top and sides, using a skewer. Mix 1 cup sifted confectioners sugar with enough lemon juice to make it a VERY thin glaze. Pour over warm cake and cover. great the next day.....This cake is very moist and I think, my favorite cake of all easy and so impressive looking. You can't see the glaze, but it has soaked into EVERY morsel of the cake. Great!!



My Mom made this recipe for years, but she baked her cake in a Bundt pan. It's easy to make and very moist and delicious. I've been wanting to make it for a long time, but can't find the apricot nectar Mom used. It was in a small can (DelMonte?), and very thick. I found another brand in the Spanish foods section, but it's not quite like the one Mom used. The cake was still good, though. Thanks, crimsontide, for posting this one. It brings back many happy memories.

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Amount Per Serving (12 total)

  • Calories
  • 381 cal
  • 19%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 56.4 g
  • 18%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Glazed Lemon Supreme Pound Cake


next recipe:

Apricot Nectar Cake II