Lemon Apricot Pound Cake
A moist, flavorful pound cake infused with lemon and apricot nectar, perfect for brunches or teatimes, appealing to citrus and fruit lovers alike.
Ingredients
Instructions
- Mix the lemon supreme cake mix, sugar, oil, and apricot nectar until well combined.
- Add one egg at a time, beating well after each addition.
- Stir in the butter flavor.
- Beat the mixture for about 2 minutes.
- Pour the batter into a tube pan and bake for 45 to 50 minutes.
Tips & Substitutions
For a lighter texture, consider adding a tablespoon of sour cream or Greek yogurt to the batter. If you don't have apricot nectar, orange juice or peach nectar can work as a substitute. Make sure to grease the tube pan well to prevent sticking, and you can sprinkle some powdered sugar on top for an added touch. This cake also pairs beautifully with Granny'S Cornbread.
Serving Suggestions
This Lemon Apricot Pound Cake is delightful on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a drizzle of lemon glaze can add a refreshing touch. For a cozy breakfast or brunch, consider pairing it with coffee or tea, making it a great addition to a spread that includes Country Tea Room Pastry.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for a week. To reheat, slice and warm in a microwave for about 10-15 seconds or in an oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Apricot Pound Cake contains roughly 309 calories, with 4g protein, 66g carbohydrates, and 5g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 substitute the lemon supreme cake mix with a vanilla or yellow cake mix for a different flavor profile. Just keep in mind that the lemon flavor will be less pronounced. You may also want to add a bit of lemon zest to maintain some citrus notes.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or too much liquid. Make sure to mix just until combined and avoid beating the eggs excessively. Ensure your oven is properly preheated, and consider using an oven thermometer to check the temperature accuracy.
How can I make this cake more visually appealing?
You can dust the cooled cake with powdered sugar or drizzle a simple lemon glaze on top. Adding fresh fruit like sliced apricots or berries around the cake can also enhance its presentation, making it perfect for gatherings or special occasions.
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).