Recipe by allday
"This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
lemon cake mix
I made this cake yesterday for a holiday party and everyone loved it!!!
I altered the recipe slightly by adding fresh lemon zest and finely chopped mixed nuts to the batter.
I baked the cake in a decorative "snowflake" pan.
Making the glaze I put the juice of a whole lemon (instead of 2 Tbs) and mixed in the powdered sugar until I had the consistency I wanted -- on the thinner side. I brushed the top and sides of the cake with this mixture. When the cake cooled I dusted the top with "snow" (powdered sugar). It was VERY EASY and a refreshing change from the spice and chocolate recipes we all love at this time of the year!
I made this..then added some caviar and creme fraiche...then invited the governor over to have some..his wife didn't like it so I smacked her in the face. Actually, I made this just like the recipe said, and it was yummy. I can't stand when people get on here and alter the recipes and dog the original..it's very annoying. I'm usually looking for something to make, not something to alter! Yeesh. Anywho, I love this site..lots of great recipes.
I made 2 of these this weekend and received rave reviews! Both came together very easily and was great to use up the apricot nectar! I did one in a bundt pan (baking time was right on) with diced dried apricot bits (rehydrated: poured very hot water over them, let them sit for 5 minutes, drained) folded into the batter. The other was following the recipe but in a 9x13" (baking time ~40 minutes). Both were great, but the general consensus was the cake with apricot bits was better... Oh, and they were plenty sweet and moist without the glaze, so I just sprinkled a bit of powdered sugar over top.
Excellent! As far as I know, we don't have a tube cake pan, so I just used a regular cake pan and it worked fine. My wife is the cake fan in the family and she loved it, but I also enjoyed it too. The glaze is exceptional and really makes this cake. As one other reviewer suggested, I made extra glaze, in total 1/2 more than the recipe calls for and I'm glad I did. The cake was moist and delicious, though it was a little too dark brown on the top. It was actually done in 45 minutes, which may relate to the kind of pan I used. Cooking it this way or maybe because of my oven efficiency, the bake time minimum of 50 minutes was a little too long. This recipe takes the cake!
I made this cake following the recipe and it did not taste too good. Perhaps it was the brand of nectar I used - canned Goya nectar. It was very dense and had an odd flavor.
I was looking for a recipe to use some dried apricots that I had. I boiled them and then pureed them with the boiling liquid and that is what I used in place of the "nectar". I also added 1/4 cup of water to the mix. Easy recipe. Took to work. Everyone like the cake.
This is the best cake I have ever tasted!!!!!!! It recieved rave reviews from all of my friends and family.
I did not have a tube pan or bundt pan so I used a 9X13 pan and baked the cake for 40 minutes. It was quite moist and a big hit at a ladies club.
* Percent Daily Values are based on a 2,000 calorie diet.
Apricot Nectar Cake I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 123
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A classic recipe for a cream cheese pound cake.
See how to make this moist coconut cake.
See how to make a 5-star pineapple upside-down cake.