Lemon Apricot Cake recipe
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- 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
Nutrition Info
- 441 caloriescarbohydrate: 60.4 gcholesterol: 73.1 mgfat: 20.8 gfiber: 0.5 gprotein: 4.7 gsaturatedFat: 4.1 gservingSize: -sodium: 332.5 mgsugar: 47 gtransFat: : -unsaturatedFat: : -
Directions Lemon Apricot Cake
Directions
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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.