APRICOT NECTOR CAKE

By HyzQueen

This was one of my childhood favorites.

I made this cake one time for a family gathering. My uncle cut a little corner out when I first arrived with it. After tasting that little corner, he stated "Girl! I've been looking for this cake for 25 years", he covered it back up, picked the cake up and promptly went and locked it in his car. He gave me the money for a new pan, and no one ever saw THAT cake again. It was hilarious(you'd have to know my family)...Now I know to make 2 cakes. LOL

Ingredients

• Preheat oven to 350 degrees F (175 degrees C)
• 1 (18.25 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup apricot nectar
• 2 cups confectioners' sugar
• 1/2 cup lemon juice, or as needed
• 1 teaspoon lemon zest, or to taste
• (optional)

Preparation

Step 1

Grease a 9x13-inch cake pan.

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

Pour batter into the prepared cake pan.

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. Should be checked after 20 minutes.

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.

Spread frosting on cooled cake and sprinkle with lemon zest to serve.