This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

441 calories; 20.8 g total fat; 73 mg cholesterol; 333 mg sodium. 60.4 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2003
I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is very moist and the glaze tastes awesome! The only difference between my original recipe and Glenda's is I have never add oil to the glaze and I also glaze when cake is completely cooled. Read More
(38)
21 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/18/2003
I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is very moist and the glaze tastes awesome! The only difference between my original recipe and Glenda's is I have never add oil to the glaze and I also glaze when cake is completely cooled. Read More
(38)
Rating: 5 stars
12/18/2003
I have been making this cake for years and ALWAYS receive LOTS of compliments. The cake is very moist and the glaze tastes awesome! The only difference between my original recipe and Glenda's is I have never add oil to the glaze and I also glaze when cake is completely cooled. Read More
(38)
Rating: 5 stars
11/15/2006
I've made this cake for 25 years. It's our family's traditional birthday bundt. My mom still uses the apricot nector but I prefer GUAVA nector. It really makes this cake taste moist and sweet. I won't ever turn down a slice with apricot nector however. We use Duncan Hines Lemon Supreme brand. Read More
(28)
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Rating: 5 stars
01/26/2004
This cake is so delicious! I get the apricot nectar in the Mexican food section of the grocery store; it is in cans like soda pop. It is so moist and the glaze has such a delightful zing! Read More
(25)
Rating: 4 stars
05/26/2003
This was really refreshing and we'll make again. Thanks for sharing. Read More
(11)
Rating: 4 stars
03/25/2008
I made this for Easter dinner and everyone raved! I usually prefer making cakes from scratch but this recipe looked interesting. Plus we're a chocolate-loving family so I wanted to overturn the status quo.:-) I omitted the extra 1/3 cup sugar cause the cake mix is plenty sweet on its own; also omitted the oil in the glaze and used a little extra lemon juice. I was also tempted to put a little vase of flowers in the middle of the bundt but left it alone. This is one cake I'll look forward to making again - thanks! Read More
(10)
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Rating: 5 stars
08/24/2009
My family loves this cake! My recipe calls for only 1/2 cup sugar and 1/2 cup oil though. Also my recipe's icing is 1 cup powdered sugar and the juice of one lemon. I sometimes almost double that though. In case anyone is wondering you don't actually taste the apricot flavor. That nectar just gives the cake incredible moisture. I like to make it a day or two in advance to let all the flavors and moisture get just right. YUM! Read More
(7)
Rating: 5 stars
10/02/2006
everyone just loved this cake. after several days it was even more moist and delicious. And the icing is refreshing. Read More
(5)
Rating: 4 stars
05/06/2004
Nice flavor but a bit on the dry side for me. My hubby isn't a lemon fan so I used an orange cake mix and orange glaze instead and it was good. Read More
(3)
Rating: 5 stars
11/18/2009
This cake was easy to make. It is delicious and tender. It is not too sweet and the glaze goes on thick but melts beautifully over the warm cake. A word of caution- the cake was very tender so removing it from the pan was a little bit difficult- make sure your pan is properly prepared! I served it with a lemon and apricot whipped cream- It was perfect! (Whip the cream. Add powdered sugar. Then fold in lemon juice lemon zest and a bit of the leftover apricot nectar.) Yummy!! Read More
(3)