Ingredients
12
12 servings
- •1 (18.25 ounce) package lemon cake mix
- •4 eggs
- •½ cup vegetable oil
- •1 cup apricot nectar
- •2 cups confectioners' sugar
- •½ cup lemon juice, or as needed
- •1 teaspoon lemon zest, or to taste (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch cake pan.
- Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
- Pour batter into the prepared cake pan.
- Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
- Cool cake completely.
- Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
- Spread frosting on cooled cake and sprinkle with lemon zest to serve.
Nutritional Facts
Per 12 servings
- Calories: 381
- Carbohydrate: 56g
- Fat: 16g
- Fiber: 1g
- Protein: 5g
- Sugar: 43g
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