LEMON APRICOT CAKE

Lemon Apricot Cake image

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

Provided by Glenda

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) package lemon cake mix
⅓ cup white sugar
¾ cup vegetable oil
1 cup apricot nectar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
3 drops vegetable oil

Steps:

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.

Nutrition Facts : Calories 441 calories, Carbohydrate 60.4 g, Cholesterol 73.1 mg, Fat 20.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 332.5 mg, Sugar 47 g