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Lemon Apricot Cake
Lemon Apricot Cake

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


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.


Maurie Kay

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