Lemon Apricot Cake17 Reviews
“Light dessert...can double for a breakfast cake.” - by Glenda
Original recipe yields 1 -10 inch tube or bundt cake
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 441 cal
- 20.8 g
- 60.4 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is very moist and the glaze tastes awesome! The only difference between my original recipe and Glenda's is I ha..." See moreve never add oil to the glaze and I also glaze when cake is completely cooled."
"I've made this cake for 25 years. It's our family's traditional birthday bundt. My mom still uses the apricot nector, but I prefer GUAVA nector. It really makes this cake taste moist and sweet. I won'..." See moret ever turn down a slice with apricot nector, however. We use Duncan Hines Lemon Supreme brand."
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