Lemon-Apricot Bundt Cake
By D_Walker
1 Lemon Supreme Cake Mix (Duncan Hines preferred)
½ Cup Sugar
4 Eggs
1 Cup Apricot Nectar
¾ Cup Vegetable Oil (e.g. Wesson)
Combine the ingredients listed above, and beat 5 minutes at medium speed with a mixer. Grease the Bundt pan. Bake at 350o F for 45-55 minutes.
Glaze:
1 Cup Confectioners Sugar
Juice of 1 lemon
Optional: Grated rind of 1 lemon
Spread glaze on the cake while the cake is hot.
Ingredients
- Glaze:
- 1 Lemon Supreme Cake Mix (Duncan Hines preferred)
- 1/2 Cup Sugar
- 4 Eggs
- 1 Cup Apricot Nectar
- 3/4 Cup Vegetable Oil (e.g. Wesson)
- 1 Cup Confectioners Sugar
- Juice of 1 lemon
- Optional: Grated rind of 1 lemon
Details
Preparation
Step 1
Combine the ingredients listed above, and beat 5 minutes at medium speed with a mixer. Grease the Bundt pan. Bake at 350o F for 45-55 minutes.
Glaze:
1 Cup Confectioners Sugar
Juice of 1 lemon
Optional: Grated rind of 1 lemon
Spread glaze on the cake while the cake is hot.
You'll also love
- Linguine With Clams and Red... 5/5 (2 Votes)
- Bamia Stew (Lamb and Okra) 4.7/5 (3 Votes)
- Lemon Blueberry Balsamic... 4.5/5 (2 Votes)
- Coconut Mango Grilled Fish With... 3.8/5 (5 Votes)
- Artichoke Lemon Pesto Dip 3.8/5 (4 Votes)
- Moroccan Apricot Olive Chicken 4.4/5 (7 Votes)
Review this recipe