This Lemon Apricot cake is great for those days when you just feel like you need 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! For another wonderful cake, and one of my favorite cakes, try my Strawberry Cake!
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 (I tend to use Land O Lakes 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
Was this lemon apricot cake supposed to have lemon jello added to it?
No ma’am, but I wonder what it would taste like if it was added? I just use the Apricot Nector and the lemon juice.