This simple recipe yields a surprisingly delectable moist lemon cake using apricot nectar and lemon cake mix.
| Servings: | 14 |
| Yield: | 10 inch tube cake |
Ingredients
- 1 (18.25 ounce) package lemon cake mix
- ⅓ cup white sugar
- ½ cup vegetable oil
- 1 cup apricot nectar
- 4 eggs
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice
Instructions
- Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
- Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
- Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
- In a small bowl, mix lemon juice with confectioners’ sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Nutrition Facts
| Calories | 308 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 285 mg |
| Sugars | 32 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I just made this cake. It was delicious ,but when I make it again I will choose a white cake. The lemon is good but too strong. I wanted to taste the apricot more. So next week I will try it again and see if the apricot comes through better without the competition of the lemon.
This was awful. I made it exactly as it said, even timing all the mixing as it suggests. I even made it in my beehive pan, but it made way too much, bubbled out of the pan and didn’t cook right. When I finally pulled it from the oven I tasted it and the cake is rubbery instead of fluffy. There were too many wet ingredients in this cake and it just made it dense. I would have been better off just baking a lemon cake and adding apricot glaze on top
The cake was very good . I used Jumex Apricot nectar .
The cake is easy to make but is very bland, I was anticipating a cake with more apricot flavor. Instead, it was just a lemon cake with a mysterious flavor. Still searching for the ultimate and illusive apricot cake.
I followed the recipe exactly as written…I ate almost 1/2 the cake, by myself, once done. Delicious…thanks for the recipe!
This was so simple and full of flavor. I used 2 cups of confectioner’s sugar and about 4 Tablespoons of nectar for the icing.
This was so simple and full of flavor. I used 2 cups of confectioner’s sugar and about 4 Tablespoons of nectar for the icing.
My Mom has been gone for almost 20 years and some of her recipes are not complete. This was one of those recipes. She had the ingredients listed and the bake temp. So I was happy I found this recipe. I left out the regular sugar in the cake because Mom’s recipe didn’t call for it. Otherwise, I followed this recipe; although my oven seems to cook everything fast so it only cooked for maybe 30 minutes. (I did the toothpick test.) Pretty cake! And yummy! Just like Mom’s!!
Easy and delicious!
My favorite recipe! My mom made this all of the time when I was growing up. A real hit to take to dinners and gatherings! Everyone I know is just crazy about this recipe!
I’ve made a cake like this for years. I always add 1 box of Jello instant lemon pudding and pie filling with the cake mix. It turns out great! A good tip for the pan is to use granulated sugar instead of flour after greasing. Then you don’t have the ugly flour residue on the finished cake. I use the juice of one whole lemon for the glaze. Delicious. When I have weekend visitors I make this and it just disappears!
I grew up with my grandmother making this cake, I have made it on more than several occasions and everyone LOVES this cake; very moist and a crowd pleaser.
for a quick and easy desert, found this to be very satisfying! i didn’t change a thing!
I made this as one of our desserts this Christmas. It’s a great non-dairy recipe!It came out so incredibly moist & delicious! Next time I will make the glaze with more of the apricot nectar instead of the lemon juice. I loved the apricot flavor! Keeper!
I made this..then added some caviar and creme fraiche…then invited the governor over to have some..his wife didn’t like it so I smacked her in the face. Actually, I made this just like the recipe said, and it was yummy. I can’t stand when people get on here and alter the recipes and dog the original..it’s very annoying. I’m usually looking for something to make, not something to alter! Yeesh. Anywho, I love this site..lots of great recipes.
I made this cake following the recipe and it did not taste too good. Perhaps it was the brand of nectar I used – canned Goya nectar. It was very dense and had an odd flavor.
Great!! Real moist, sweet and tangy icing made this wonderful.
This cake is fool-proof. I did not have any lemon juice so I used some of the left over nectar & some lemonade powder and it still tasted great.
I was looking for a recipe to use some dried apricots that I had. I boiled them and then pureed them with the boiling liquid and that is what I used in place of the “nectar”. I also added 1/4 cup of water to the mix. Easy recipe. Took to work. Everyone like the cake.
I’ve been making this cake for years, and I never get tired of it. Just the other day, I had to use an orange cake mix because the store was out of lemon. It was just as good as the lemon version. Also, you can use any flavor of nectar. The nectar doesn’t add a particular flavor to the cake, just moistness.
This cake was easy and wonderful. My husband loved and it was gone after only 2 days!! I did not have apricot nectar so I used apricot preserves instead and added a tad more vegatable oil. I also had to bake it about 75 mins instead of 60. It came out great!!