Apricot Nectar Cake

4.50 from 2 votes

Apricot nectar cake is a simple, but divine, vintage dessert. Lemon cake mix is sweetened with apricot nectar and topped with a silky smooth glaze.

Course Dessert

Cuisine American

Cook Time 30

Cooling time 30

Servings people

Calories 318kcal

Author Lisa Bynum

Ingredients

For the cake:

1 (15.25 ounce) lemon cake mix
¾ cup vegetable or canola oil
¾ cup apricot nectar
4 large eggs

For the glaze:

2 cups powdered sugar
1 tablespoon butter melted and cooled
1-4 tablespoons fresh lemon juice
1-4 tablespoons apricot nectar

Instructions

For the cake:

Preheat the oven to 350 degrees.
Mix together the cake mix, oil and apricot nectar.
Add the eggs, one at a time, mixing between each addition.
Pour the cake batter into a greased Bundt cake pan.
Bake for 30-45 minutes until a toothpick inserted near the center of the cake comes out clean.
Allow the cake to cook in the pan for about 30 minutes. Carefully run a knife around the edge of the pan, then invert the cake onto a plate or cooling rack to continue cooling completely.

For the glaze:

Combine the powdered sugar, melted butter, one tablespoon of lemon juice and one tablespoon of apricot nectar in a medium mixing bowl.
Whisk the glaze ingredients together until smooth. The glaze will start out thick. Add additional lemon juice or apricot nectar, one tablespoon at a time, until the glaze reaches your desired consistency. For a sweeter glaze, add more nectar. For a less sweet glaze, add more lemon juice
Spoon the glaze over the top and sides of the cooled cake.

Video

Notes

Storage. Apricot nectar cake can be stored at room temperature for 1-2 days. It will need to be kept in a cake saver or under a cake dome to prevent it from drying out. If your cake lasts longer than two days, I recommend sticking it in the fridge to keep mold from forming. The cake should be eaten within a week.

Freezing. Apricot nectar cake can be frozen for up to three months. I suggest freezing an unglazed cake. While it won’t hurt anything to freeze the cake with the glaze on, it won’t be as pretty once you thaw it. To prevent freezer burn, carefully wrap the cake in a layer of plastic wrap followed by a layer of aluminum foil. Allow the cake to thaw completely before adding the glaze or serving.

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