Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
Oh my gosh. You have to try this cake! It is so moist and delicious! I followed the recipe EXCEPT I added my own twist: I make the glaze without the oil, and added enough lemon juice (maybe 1 tb...
Moist and delicious as promised. I used Mango nectar in place of apricot because it's my husband's favorite. I made this cake for his birthday and it was a big hit!
I followed the recipe exactly, except I added some fresh squeezed lemon juice to the glaze and I doubled the glaze without doubling the oil in it. I baked this in a chrysanthemum-shaped bundt p...
I made this cake and omitted the brown sugar and added a 3.4 oz. pkg. of lemon instant pudding instead. I had to bake mine for 50 min. It was a big hit. Everyone loved it! Thanks for sharing!
This is a great moist cake. I didn't get to glaze it while it was warm but it was good and I got rave reviews!