Sometimes I just feel like a good cake! Late in the day and the sweet tooth starts to call me, and there is nothing in the house, so I head to the pantry and grab a yellow cake mix. But, who wants just a plain old yellow cake? Not me. I also don’t want the cake to be too heavy (less guilt). What comes to mind is a moist, easy to make, lemon apricot cake with a lemon apricot glaze. My mother-in-law started making apricot cakes for my husband when he was a little boy. I have taken her recipe, and with just a few changes created a lemon apricot cake. Just because these little cake emergencies often happen in my household, I keep a variety of cakes mixes and a few cans of different flavor nectars on hand. The cake is in the oven now, and I can’t wait to have a slice after dinner tonight!
Lemon Apricot Cake
Yield = One Bundt Cake
Ingredients:
1 Boxed yellow cake mix
1 Cup canned apricot nectar (save the leftover for glaze)
3 Eggs
2 TBS Lemon juice
¼ Cup melted butter
Preheat the oven to 325 degrees. Spray a 12 cup bundt pan with non-stick cooking spray. Mix the above ingredients well with a mixer and pour it into the prepared pan. Cook cake for 30 minutes or until it is a golden yellow, and the middle bounces back when touched. Set the pan on a cooling rack for 10 minutes. Remove from pan and place on a cake stand or plate.
For the Glaze:
2 TBS Lemon Juice2
2 TBS Apricot Nectar
2 cups sifted powdered sugar
Use a fork or whisk and mix well. Pour over the cake when it is completely cooled.
Enjoy!
Maurie Kay
