Lemon Apricot Cake

SUBMITTED BY: Glenda PHOTO BY: Ogiplex Bakery

"Light dessert...can double for a breakfast cake."

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Original recipe yield 1 -10 inch tube or bundt cake

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Servings
USMETRIC

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.

Reviewed on Dec. 18, 2003 by J_DREW

I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is... MORE

Reviewed on Nov. 15, 2006 by KSTUBBLE

I've made this cake for 25 years. It's our family's traditional birthday bundt. My mom still... MORE

Reviewed on May 26, 2003 by JAZZY-GIRL

This was really refreshing and we'll make again. Thanks for sharing. MORE

Reviewed on Jan. 26, 2004 by AmyLyn

This cake is so delicious! I get the apricot nectar in the Mexican food section of the... MORE

Reviewed on Oct. 2, 2006 by TONI131

everyone just loved this cake. after several days it was even more moist and delicious. And... MORE

Reviewed on May 6, 2004 by Karin

Nice flavor but a bit on the dry side for me. My hubby isn't a lemon fan so I used an orange... MORE

Reviewed on Mar. 25, 2008 by Phyllis

I made this for Easter dinner, and everyone raved! I usually prefer making cakes from scratch,... MORE

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Nutritional Information

Lemon Apricot Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 440

About: Nutrition Info

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