Lemon Cake with Apricot Glaze – a delicious recipe with Cooking spray, lemon cake, egg whites, water, lemon zest, lemon juice. Easy to follow and perfect for any occasion.
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1
Preheat the oven to 325F.
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2
Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
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3
Put the cake mix, egg whites, water, lemon zest, and lemon juice in a large mixing bowl.
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4
Mix using the package directions.
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5
Pour the batter into the pan.
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Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
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Transfer to a cooling rack.
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8
In a small saucepan, heat the apricot preserves over medium-high heat for 1 to 2 minutes, or until melted, stirring constantly.
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Brush evenly over the cake (a basting brush works well).
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Serve warm or at room temperature.
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Garnish each serving with a dollop of the whipped topping.
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Beat the unheated apricot preserves with a fork.
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Fold into 3 cups frozen fat-free whipped topping, thawed in the refrigerator.
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Spread over the completely cooled cake.
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Refrigerate any leftovers.
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Pour the batter into two 12-cup muffin pans.
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Follow the baking times on the package.
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Brush with the warmed apricot preserves.
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Increase the amount of whipped topping to 1 1/2 cups.
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(serves 12, 1 cupcake per serving)
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An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit.
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Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel.
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Measuring and cleanup will be easy if you work over a sheet of wax paper.
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(Per Serving)
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25
Calories: 162
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Total Fat: 2.5g
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Saturated: 1.0g
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28
Trans: 0.0g
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29
Polyunsaturated: 0.0g
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30
Monounsaturated: 1.0g
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31
Cholesterol: 0mg
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32
Sodium: 236mg
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33
Carbohydrates: 33g
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34
Fiber: 1g
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35
Sugars: 20g
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36
Protein: 2g
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Dietary Exchanges
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2 Carbohydrate
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1/2 Fat
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(Per Serving)
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41
Calories: 177
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Total Fat: 2.5g
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Saturated: 1.0g
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Trans: 0.0g
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Polyunsaturated: 0.0g
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46
Monounsaturated: 1.0g
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Cholesterol: 0mg
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48
Sodium: 241mg
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Carbohydrates: 36g
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Fiber: 1g
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51
Sugars: 21g
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52
Protein: 2g
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53
Dietary Exchanges
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54
2 1/2 Carbohydrate
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55
1/2 Fat
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56
(Per Serving)
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57
Calories: 110
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58
Total Fat: 1.5g
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59
Saturated: 1.0g
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60
Trans: 0.0g
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61
Polyunsaturated: 0.0g
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62
Monounsaturated: 0.5g
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63
Cholesterol: 0mg
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64
Sodium: 158mg
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65
Carbohydrates: 23g
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66
Fiber: 0g
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67
Sugars: 13g
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68
Protein: 1g
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69
Dietary Exchanges
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70
1 1/2 Carbohydrate
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71
1/2 Fat
* 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 8 ingredients. The key ingredients include: Cooking spray, 1 18.25-ounce package lemon cake mix, 6 large egg whites, 1/2 cup water, and more.
Yes, Lemon Cake with Apricot Glaze 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.