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Lemon Apricot Cake

Serves: 5
Total Calories: 946

Ingredients

3 eggs
1/3 cup canola oil
1 (10-ounce) can apricot nectar
1 (18 1/4-ounce) box yellow cake mix (pudding in mix)
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Icing:
1/4 cup butter or margarine, softened
2 1/2 cups sifted confectioners' sugar
1/4 cup lemon juice
1/8 teaspoon grated lemon rind (optional)

Directions:

Heat oven to 350°. Combine all ingredients in large bowl and beat at medium speed for 2 minutes. Bake in greased and floured 10- inch tube pan for 40–45 minutes. Cool right side up 20–25 minutes before removing from pan. Spread Icing while still warm.

Icing:
Blend until smooth and spread over cooled cake.

Nutritional Facts:

Serves: 5
Total Calories: 946
Calories from Fat: 308

This Lemon Apricot Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.


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