Lemon Apricot Cake Recipe - Allrecipes.com
Lemon Apricot Cake Recipe

Lemon Apricot Cake

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

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube or bundt cake Change Servings

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.
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Reviews More Reviews

Dec 18, 2003

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 have never add oil to the glaze and I also glaze when cake is completely cooled.

 
Nov 15, 2006

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't ever turn down a slice with apricot nector, however. We use Duncan Hines Lemon Supreme brand.

 
Jan 26, 2004

This cake is so delicious! I get the apricot nectar in the Mexican food section of the grocery store; it is in cans like soda pop. It is so moist and the glaze has such a delightful zing!

 
May 26, 2003

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

 
Mar 25, 2008

I made this for Easter dinner, and everyone raved! I usually prefer making cakes from scratch, but this recipe looked interesting. Plus, we're a chocolate-loving family, so I wanted to overturn the status quo. :-) I omitted the extra 1/3 cup sugar, cause the cake mix is plenty sweet on its own; also omitted the oil in the glaze and used a little extra lemon juice. I was also tempted to put a little vase of flowers in the middle of the bundt, but left it alone. This is one cake I'll look forward to making again - thanks!

 
Aug 24, 2009

My family loves this cake! My recipe calls for only 1/2 cup sugar and 1/2 cup oil, though. Also, my recipe's icing is 1 cup powdered sugar and the juice of one lemon. I sometimes almost double that, though. In case anyone is wondering, you don't actually taste the apricot flavor. That nectar just gives the cake incredible moisture. I like to make it a day or two in advance to let all the flavors and moisture get just right. YUM!

 
Oct 02, 2006

everyone just loved this cake. after several days it was even more moist and delicious. And the icing is refreshing.

 
Apr 04, 2011

This is SO, SO GOOD. I used apricot puree from last year's harvest instead of nectar and it turned out great. I topped it with buttercream frosting, adding just a few spoonfuls of apricot puree to that, too. YUM YUM YUM! Shared some with my neighbor and now it's her favorite too!

 

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Nutrition

  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 60.4 g
  • 19%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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