Rating: 4.5 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

Servings:
12
Yield:
1 -10 inch tube or bundt 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; protein 4.7g; carbohydrates 60.4g; fat 20.8g; cholesterol 73.1mg; sodium 332.5mg. Full Nutrition
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