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1.
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Position a rack in the center of the oven and heat to 350F.
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Lightly butter an 11x8-inch glass baking dish.
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2.
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Beat the butter in a medium bowl with a handheld electric mixer on high speed until smooth, about 1 minute.
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Add the sugar and beat until the mixture is light in color and texture, about 2 minutes.
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Beat in the eggs, one at a time, beating well after each addition (don't be concerned if the mixture looks slightly curdled).
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Beat in the vanilla.
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Sift the flour, baking powder, and salt together and stir into the batter, then stir in the lemon juice and zest.
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3.
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Spread evenly in the pan.
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Arrange the apricots over the batter, cutting them into halves or quarters if necessary to give the cake a uniform appearance.
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(There are often apricots of different sizes in the same can.)
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Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
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Transfer to a wire rack and cool completely before serving.
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4.
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To serve, sift confectioners' sugar over the cake and cut into squares.
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The cake can be made up to 1 day ahead, covered with plastic wrap, and served at room temperature.
