Ingredients
- FOR CAKE:
- 1 1/2 cups unsalted butter, room temp
- 2 3/4 cups granulated sugar
- 5 large eggs, room temp
- 3 cups sifted cake flour
- 1 teaspoon salt
- 3/4 cup apricot nectar, room temp
- 1 teaspoon lemon extract
- FOR GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons apricot nectar, room temp
Preparation
Step 1
Preheat your oven to 315. Liberally prepare a 10 cup bundt pan with the nonstick method of your choice.
In the bowl of your stand mixer fitted with the whisk attachment, add the butter and beat for 2 minutes on high speed. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Turn your mixer down to its lowest speed and slowly add the flour in 2 batches then add the salt. Be careful not to over beat. Add the apricot nectar and lemon extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to over mix.
Pour the batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature. Lightly cover the cake with foil or plastic wrap so it down not dry out.
In a medium bowl, whisk together the confectioners' sugar and apricot nectar until smooth and pourable. Lightly drizzle over the top of the cake. Serve at room temperature.