Apricot Nectar Cake

Kate Parker


When I was growing up my mother always made this super moist lemon cake. I have tried different variations like strawberry, orange and peach. All you do is change the flavor jello, extract and nectar. Serve the strawberry or peach variation with fresh fruit and vanilla ice cream. Once you make this cake, I have no doubt it will become one of your favorites.


★★★★★ 1 vote

12 - 16
15 Min
50 Min


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  • 1 box
    3 oz. size (use dry) lemon jello
  • 1 box
    yellow cake mix
  • 3/4 c
    canola oil
  • 3/4 c
    apricot nectar
  • 4 large
    eggs, separated
  • 1 Tbsp
    lemon extract
  • ·
  • 2 c
    powdered sugar
  • 1 tsp
    lemon extract
  • 1 + Tbsp
    enough nector to make a thick but pourable glaze.

How to Make Apricot Nectar Cake


  1. grease and flour bundt cake pan.
  2. mix all ingredients for the cake together except the egg whites.
  3. beat whites until stiff and fold into batter.
  4. Pour batter into the greased and floured bundt pan.
  5. bake at 325 degrees preheated oven for 50 minutes. cake will set when cooling.
  6. For the glaze:
  7. Mix all the glaze ingredients together until it is thick but pourable. Allow cake to cool for 15 minutes. Pour half of glaze on cake, then the other half once cakes has completely cool.

Printable Recipe Card

About Apricot Nectar Cake

Course/Dish: Cakes
Other Tag: Quick & Easy

Show 11 Comments & Reviews

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