Mom's Apricot Nectar Cake

Name: Mom's Apricot Nectar Cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: Global
Ingredients: 237 milliliters apricot nectar; 473 milliliters confectioners sugar; 4 eggs; 517 grams package lemon cake mix; 118 milliliters lemon juice, or as needed; 1 teaspoon lemon zest, or to taste (optional); 118 milliliters vegetable oil

Mom's Apricot Nectar Cake is a dairy free recipe with 15 servings. One serving contains 280 calories, 3g of protein, and 9g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a very affordable dessert. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you have lemon juice, confectioners' sugar, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Grease a 9x13-inch cake pan.

Equipment you will use

Cake Form

Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.

Ingredients you will need

Apricot Nectar

Lemon Cake Mix

Vegetable Oil

Egg

Equipment you will use

Bowl

Pour batter into the prepared cake pan.

Equipment you will use

Cake Form

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.

Equipment you will use

Toothpicks

Oven

Cool cake completely.

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.

Ingredients you will need

Powdered Sugar