Ingredients
- 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)
Why This Dish Is Hard To Resist
Helpful Tips For Cooking
- Be careful not to overmix the batter to keep the cake light and tender.
- Check doneness with a toothpick inserted in the center; it should come out clean or with a few crumbs.
Directions
Warm your oven to 350°F (175°C) and grease a 9x13-inch pan so the cake won’t stick. In a large bowl, combine the lemon cake mix, eggs, and vegetable oil until everything is well blended. Then, pour in the apricot nectar and give it a good stir to mix it all together. Pour the batter into your prepared pan and pop it into the oven. Check the cake after about 20 minutes by pressing the top lightly—it should spring back when it’s ready. You can also stick a toothpick in the center; if it comes out clean or with just a few moist crumbs, it’s done. Let the cake cool completely before moving on. For the frosting, mix the powdered sugar with lemon juice, adding the juice a little at a time until you get a spreadable glaze that’s slightly runny but not too thin. Spread this over the cooled cake and finish it off with a sprinkle of fresh lemon zest. Enjoy!
