This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Lemon Apricot Cake
- add review
- #8958
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 package (18.25 ounce size) lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
4 eggs
2 cups confectioners' sugar
3 tablespoons lemon juice
1 dash vegetable oil
directions
Preheat oven to 325 degrees F. Grease one 10 inch tube or Bundt pan.
Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition.
Pour the batter into the prepared pan. Bake at 325 degrees F for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more lemon cake recipes
reviews & comments
March 6, 2008
Very Good, moist and easy to make!! I will make it again...