Mom'S Apricot Nectar Cake – a delicious recipe with lemon cake, eggs, vegetable oil, apricot nectar, sugar, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a 9x13-inch cake pan.
3
Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
4
Pour batter into the prepared cake pan.
5
Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
6
Cool cake completely.
7
Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
8
Spread frosting on cooled cake and sprinkle with lemon zest to serve.
812
kcal
Calories
40
g
Fat
107
g
Carbs
14
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: 1 (18.25 ounce) package lemon cake mix, 4 eggs, 1/2 cup vegetable oil, 1 cup apricot nectar, and more.
Yes, Mom'S Apricot Nectar 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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