Lemon Apricot Cake

Lemon Apricot Cake

by Anna
Jump to Recipe

This recipe is derived from a cake recipe that I got from my sister-in-law.  She got it from my mother-in-law who used to bake this cake which is so moist and delicious.

I thought it would be perfect timing when I baked this yesterday.  I could take it to a family New  ear’s Eve get-together.

But then we decided to finally go and see Frozen 2.  So many things had to happen in a about an hour.  I needed a shower, the cake needed to cool a little before I could take it out of the pan, and I had a few other things that needed my attention.

You can imagine the crazy timeline and series of events.

The movie was at 3:15 and was in the next city over–about a 20 minute drive. The cake came out of the oven at 2:30 and needed to cool while I took a shower.  I had a post to finish for Power of Moms .  I had not made the glaze yet, which is super easy, as you know, but still.

Needless to say, were were crunched for time.  So I took my powdered sugar, lemons and cake to the movie.  We got to the movie after the previews–no biggie–but it was also 5 minutes into the story.

We left the movie in time to get to the party, where I proceeded to make the glaze and pour it onto the cake. Normally I bake this cake in a bundt pan but used a tube pan instead–which should be okay but I ended up with a moat of glaze because a little channel formed on the cake during baking time. And while slicing for serving, the hole in the middle filled in with sweet and gooey deliciousness.

Bonus.

Let me just show you how it looked.

 

 

It’s all good though, because the cake was super moist and delicious and was almost gone before we left the party. Everyone loved it and left with a promise from me for the recipe.  I told them it would be on our new blog today!

And that is the story of the Lemon Apricot “Moat” Cake.  Enjoy this cake today because it is also National Apricot Day!

Lemon Apricot Cake

A moist, delicious fruity glazed cake that will have you going back for more. And more.
By:
Ingredients
  • 1 box Duncan Hines Lemon Supreme Cake Mix
  • 1/2 cup sugar
  • 3/4 cup coconut oil (or vegetable oil)
  • 1 cup apricot nectar (I use Jumex brand)
  • 4 large eggs
  • powdered sugar
  • juice of 2 lemons
Directions
Step 1
Mix cake, sugar, oil and nectar together. Add eggs one at a time.
Step 2
Bake in a greased tube or bundt pan at 325 degrees F. for approximately 1 hour.
Step 3
Mix glaze ingredients and pour over warm cake.

 

 

Related posts