Lemon Apricot Cake
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Description
This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake.
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
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.
Nutrition Facts
serving: 1 -10 inch tube or bundt cake
calories: 441 kcal
carbohydrates: 60.4 g
protein: 4.7 g
saturated fat: 4.1 g
cholesterol: 73.1 mg
sodium: 332.5 mg
fiber: 0.5 g
sugar: 47 g