Apricot Lemon Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A wonderfully moist and flavorful cake made easy with a yellow cake mix base, enriched with lemon gelatin, apricot nectar, and lemon extract, then finished with a sweet citrus glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | 15 mins | 12–16 Servings |
🔪 Key Equipment
- Tube pan or Bundt pan
- Large bowl
- Medium bowl
- Wire whisk
- Wire cooling rack
Ingredients
Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Cake Mix | Yellow |
| 1 (3 oz) package | Lemon Gelatin | Dry powder |
| 1/2 cup | Wesson Oil | Vegetable oil |
| 5 | Eggs | Large |
| 2/3 cup | Apricot Nectar | Standard |
| 2 teaspoons | Lemon Extract | Liquid |
Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Juice of 1 | Lemon | Freshly squeezed |
| 1/2 cup | Apricot Nectar | Heated |
| 2-3 cups | Powdered Sugar | Sifted |
Instructions
Step 1: Bake the Cake
- Preheat your oven to 325°F. Grease and flour a tube or Bundt pan.
- In a large bowl, combine the 1 package yellow cake mix and the 1 (3 oz) package lemon gelatin powder.
- Add the 1/2 cup Wesson oil, then add the 5 eggs one at a time, mixing well after each addition until smooth.
- Add the 2/3 cup apricot nectar and 2 teaspoons lemon extract and mix well until the batter is thoroughly incorporated.
- Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack until completely cool.
Step 2: Prepare and Apply Icing
- While the cake is cooling, prepare the icing. In a medium bowl, combine the juice of 1 lemon and the 1/2 cup heated apricot nectar.
- Gradually whisk in the 2-3 cups powdered sugar until you reach a smooth, spreadable consistency.
- Drizzle or spread the icing over the warm or cooled cake until fully coated and glossy.
💡 Make-Ahead & Storage: Store the glazed cake in an airtight cake container at room temperature for up to 3 days or refrigerate for up to 5 days.
Original Recipe Scan
