Glazed Lemon Apricot Cake
A deliciously moist and flavorful, glazed lemon apricot cake, made easy with a cake mix.
1 (18.25-ounce) package lemon cake mix
4 large eggs
1/4 cup brown sugar
1/2 cup flaked coconut
3/4 cup vegetable oil
3/4 cup apricot nectar
1 teaspoon lemon extract
1 cup powdered sugar
2 tablespoons apricot nectar
1 tablespoon butter, melted
2 to 3 tablespoons lemon juice
- Preheat oven to 350°F (175°C). Grease and flour a 9 or 10-inch tube or Bundt® pan. Set aside.
- Combine the lemon cake mix, eggs, brown sugar, flaked coconut, vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric mixer for 4 minutes at medium speed. Pour batter into the prepared pan.
- Bake for 30 to 40 minutes. Let cake cool in pan for 10 to 15 minutes then turn cake out on to a serving dish and immediately pour glaze over warm cake.
- To Make Glaze: Combine the powdered sugar, 2 tablespoons apricot nectar, butter and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and pour over warm cake.
Makes 12 servings.