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Ingredients
| lemon cake mix: 1 18.25oz package |
| granulated sugar: 1/3 cup |
| vegetable oil: 3/4 cup |
| canned apricot nectar: 1 cup |
| eggs: 4 |
| powdered sugar (unsifted): 2 cups |
| lemon juice: 3 Tbl |
| vegetable oil: 3 drops |
Lemon Apricot Cake
Credit: AllRecipes
User rating:
"Light dessert...can double for a breakfast cake."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
- 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.
- 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.
- 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.