Mom's Apricot Nectar Cake Best Family Recipes
Mom's Apricot Nectar Cake

"My mom made this for Easter 365 days, and I actually favored it! I become a hard critic as a child, but I've continually cherished this cake. Now I can make it myself as a dessert-loving person, but I love it more whilst my mom makes it! I've by no means been a great deal of a fan of cakes containing fruit, but this one simply receives me! It's simply fruit juice, basically, so it is made to please your toughest fruit dessert critic."

Ingredients :

  • 1 (18.25 ounce) bundle lemon cake blend
  • four eggs
  • half of cup vegetable oil
  • 1 cup apricot nectar
  • 2 cups confectioners' sugar
  • half of cup lemon juice, or as wished
  • 1 teaspoon lemon zest, or to taste (optional)

Instructions :

Prep : 20M Cook : 12M Ready in : 1H20M
  • Preheat oven to 350 levels F (one hundred seventy five levels C).
  • Grease a 9x13-inch cake pan.
  • Mix lemon cake blend, eggs, and vegetable oil in a bowl till very well blended. Stir apricot nectar into the batter and blend well.
  • Pour batter into the organized cake pan.
  • Bake in preheated oven till the cake is lightly browned at the rims and the pinnacle springs back while lightly pressed, about half-hour. A toothpick inserted into the middle of the cake must pop out easy or with wet crumbs. Check for doneness after 20 minutes.
  • Cool cake absolutely.
  • Mix confectioners' sugar with lemon juice, blending juice in about 1 tablespoon at a time, till the frosting is fluid and easy to spread. Frosting ought to run barely but now not be a thin runny glaze.
  • Spread frosting on cooled cake and sprinkle with lemon zest to serve.

Notes :

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