Light dessert…can double for a breakfast cake.

Lemon Apricot Cake


  • 1 (18.25 ounce) package lemon cake mix
  • 1 cup apricot nectar
  • 3/4 cup vegetable oil
  • 1/3 cup white sugar
  • 4 eggs
  • 2 cups confectioners’ sugar
  • 3 tablespoons lemon juice
  • 1 dash vegetable oil


    1 Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.

    2 Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.

    3 Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.

    4 To Make Glaze: Combine the confectioners’ sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.


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