Apricot Lemon Supreme Cake
A moist, flavorful lemon cake infused with apricot nectar, perfect for dessert or teatime. Its bright citrus and apricot notes appeal to all sweet tooths.
Ingredients
Instructions
- Mix all ingredients and beat well.
- Pour batter into a 13 x 9 x 2-inch pan.
- Bake at 350°F for 45 minutes or until done.
- As soon as the cake is done, poke holes all over the cake with a table knife.
- Spread glaze slowly over the hot cake.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. You can substitute apricot nectar with peach or mango nectar if desired. To enhance flavor, add a teaspoon of vanilla extract or almond extract to the batter. Make sure to mix thoroughly to avoid lumps, ensuring the cake turns out light and fluffy. This cake pairs beautifully with Lynette'S Franklin Nut Cake for a delightful dessert spread.
Serving Suggestions
Serve the Apricot Lemon Supreme Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Fresh fruit, like berries or sliced peaches, makes an excellent side that complements the flavors. This cake is perfect for potlucks or family gatherings, and it pairs well with a light fruit salad for a refreshing dessert option.
Storage & Reheating
Allow the cake to cool completely before storing. Cover it tightly with plastic wrap or aluminum foil, and it can be stored at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot Lemon Supreme Cake contains roughly 607 calories, with 6g protein, 74g carbohydrates, and 34g fat. It is an excellent source of iron (28% of the Daily Value) and vitamin C (28% of the Daily Value), and a good source of potassium and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any lemon-flavored cake mix. A yellow cake mix will also work, but it will alter the flavor slightly. If you're feeling adventurous, try a spiced cake mix for a unique twist that adds depth to the flavor profile.
What can I use for a glaze if I don't have apricot nectar?
You can create a simple glaze using powdered sugar and lemon juice. Mix one cup of powdered sugar with two tablespoons of fresh lemon juice until smooth. This will provide a zesty complement to the cake. Alternatively, a peach or orange juice glaze can also work well.
Is this cake suitable for freezing?
Yes, this cake freezes well. To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw in the refrigerator overnight before serving, and you can reheat individual slices as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).