Preparation Time:15 minutes
Cook Time:25 minutes

Apricot-Lemon Cake

Preheat oven to 350°F. Lightly grease bottoms of two 8x1-inch round cake pans. Grease and lightly flour bottoms and sides of pans. Set aside.

In large mixing bowl combine cake mix, gelatin, 3/4 cup of the apricot nectar, oil, eggs and 1 teaspoon lemon juice. Beat with electric mixer on low speed for 30 seconds. Beat at medium speed 2 minutes.

Spread batter in prepared pans. Bake 25 to 30 minutes or until toothpick inserted near centers of cakes comes out clean. Cool on wire rack 10 minutes.

Meanwhile, for glaze, combine remaining 1/2 cup apricot nectar and 1/4 cup lemon juice in saucepan. Bring to boiling. Add powdered sugar, stirring until clear. Remove from heat.

Prick tops to cake layers with fork. Slowly pour hot glaze over top of layers. Let cakes stand 2 minutes. Turn layers out of pans onto serving plate. Spread dessert topping between layers and over top of cake.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 450Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 3g17%
Trans fat 1g 
Cholesterol 143mg48%
Sodium 349mg15%
Potassium 91mg 
Total Carbohydrate 58g19%
Dietary Fiber 0.02g0%
Sugars 38g 
Protein 6g 
Vitamin A 6%
Vitamin C 11%
Calcium 10%
Iron 6%
Omega3 0.02g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.