Lemon Apricot Cake – a delicious recipe with nonstick cooking spray, lemon cake, water, sour cream, eggs, apricot preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
2
Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans.
3
Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
4
Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
5
To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
6
Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
7
Serve each slice with a dollop of whipped topping, if desired.
230
kcal
Calories
19
g
Fat
6
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: nonstick cooking spray, 1 (18 1/4 ounce) package lemon cake mix, 1 cup water, 1 cup sour cream, and more.
Yes, Lemon Apricot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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