Lemon Apricot Cake You Have To Try

Friday, February 11, 2011

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Lemon Apricot Cake

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

Ingredients :

1 (18.25 ounce) package lemon cake blend
1/3 cup white sugar
3/four cup vegetable oil
1 cup apricot nectar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
3 drops vegetable oil

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 325 degrees F (a hundred sixty five levels C). Grease one 10 inch tube or bundt pan.
Combine the cake mix, white sugar, three/4 cup vegetable oil, and apricot nectar collectively. Beat inside the eggs one at a time, blending nicely after every addition. Pour the batter into the prepared pan.
Bake at 325 stages F (one hundred sixty five levels 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's far nonetheless warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use at once to pour over nonetheless heat cake.

Notes :

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