Lemon Apricot Cake

Serves: 5
Total Calories: 946


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)
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)


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.

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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