Lemon Apricot Cake

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

• Calories: 441 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.