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Mom's Apricot Nectar Cake
Mom's Apricot Nectar Cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Delicious lemon cake made extra moist with apricot nectar for a fruity twist.
Ingredients:
  • 1 (18.25 ounce) package lemon cake mix
  • 4 eggs
  • 0.5 cup vegetable oil
  • 1 cup apricot nectar
  • 2 cups confectioners' sugar
  • 0.5 cup lemon juice, or as needed
  • 1 teaspoon lemon zest, or to taste
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Prepare the 9x13-inch cake pan by greasing it.
  • Combine lemon cake mix, eggs, and vegetable oil until fully incorporated in a bowl. Gently fold in apricot nectar until evenly combined with the batter.
  • Gently transfer the batter into the greased cake pan.
  • Bake in a preheated oven for about 30 minutes, or until the cake is lightly browned at the edges, the top springs back when lightly pressed, and a toothpick inserted into the center comes out clean or with moist crumbs. Check after 20 minutes.
  • Allow the cake to cool thoroughly.
  • Combine confectioners' sugar and lemon juice gradually until smooth and spreadable. Aim for a slightly runny consistency, like thick syrup.
  • Frost the cooled cake and generously sprinkle with lemon zest before serving.

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