Are you on the lookout for an irresistibly tangy yet sweet indulgence to tantalize your taste buds? Look no further! The delectable lemon apricot cake stands ready to whisk you away on a culinary journey like no other. Picture a symphony of flavors, where the bright acidity of lemon zest harmonizes perfectly with the natural sweetness of sun-ripened apricots. With its tender crumb and moist texture, this cake promises an explosion of flavors in every bite. Whether you're a seasoned baker or just starting your culinary adventure, this step-by-step guide will lead you through the process of creating this citrusy masterpiece, ensuring a delightful outcome that will leave you craving more.
Here are our top 4 tried and tested recipes!
LEMON COCONUT APRICOT CAKE
A tangy moist glazed cake. Nice for simple gatherings and dinner parties.
Provided by Nanci
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
- Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
- To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.
Nutrition Facts : Calories 418.5 calories, Carbohydrate 50.3 g, Cholesterol 73.1 mg, Fat 22.6 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 342.4 mg, Sugar 36.8 g
LEMON APRICOT CAKE
This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast cake.
Provided by Glenda
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
- Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
- To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
Nutrition Facts : Calories 441 calories, Carbohydrate 60.4 g, Cholesterol 73.1 mg, Fat 20.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 332.5 mg, Sugar 47 g
GRANDMA T'S LEMON APRICOT NECTAR CAKE
Make and share this Grandma T's Lemon Apricot Nectar Cake recipe from Food.com.
Provided by islandgirl77551
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 9
Steps:
- For cake:.
- Preheat oven to 350 degrees.
- Grease a 10 inches bundt or tube pan.
- In a large mixing bowl, combine the cake mix, eggs, oil, apricot nectar and lemon zest.
- Dissolve the gelatin in the hot water and add to cake batter.
- Mix until well blended.
- Pour into the greased cake pan.
- Bake at 350 degrees for 45 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
- Remove cake from oven, cool for 10 minutes and invert onto a cake plate.
- Pour glaze over cake while it is still warm.
- For glaze:.
- Combine confectioner's sugar and lemon juice and mix well.
Nutrition Facts : Calories 5330.2, Fat 243, SaturatedFat 36.3, Cholesterol 856.2, Sodium 4039, Carbohydrate 751.3, Fiber 7.3, Sugar 558.9, Protein 55.3
LEMON APRICOT CAKE
Make and share this Lemon Apricot Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
- 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.
- Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
- Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
- To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
- Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
- Serve each slice with a dollop of whipped topping, if desired.
Nutrition Facts : Calories 293.1, Fat 7.8, SaturatedFat 2.7, Cholesterol 46.6, Sodium 251.5, Carbohydrate 54.9, Fiber 0.5, Sugar 30.7, Protein 3.4
Tips:
- Use fresh lemons and apricots: Fresh ingredients will give your cake the best flavor.
- Zest the lemons before juicing them: This will release the flavorful oils from the lemon peel.
- Don't overmix the batter: Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
This lemon apricot cake is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a slightly tart lemon flavor and a hint of sweetness from the apricots. The frosting is light and fluffy, and it complements the cake perfectly. If you are looking for a delicious and easy-to-make cake, this lemon apricot cake is the perfect choice.
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