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Lemon Apricot Cake

"This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake."
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servings 441 cals
Original recipe yields 12 servings (1 -10 inch tube or bundt cake)


  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 60.4g
  • 19%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 17
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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 i...

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. ...

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!

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

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 ...

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 doubl...

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

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 ...

Nice flavor but a bit on the dry side for me. My hubby isn't a lemon fan so I used an orange cake mix and orange glaze instead and it was good.