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Lemon Apricot Cake Recipe

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This recipe for Lemon Apricot Cake, by , is from Family Recipes From Bea And Mildred, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mildred Toof

Category:
Category:

Ingredients:  
Ingredients:  
1 box Yellow Cake Mix
1 package Lemon Jello
3/4 cup Apricot Nectar
2 teaspoon Lemon Extract
4 Eggs, separated

Glaze:
1 lemon
1 cup Confectioner's Sugar, sifted

Directions:
Directions:
Mix first 4 ingredients together. Add egg yolks one at a time, beating after each addition. Beat egg whites until stiff; fold gently into batter. Bake in well greased angel food cake tin at 325 F for 1-1/4 hours.

Glaze: Grate the rind of one lemon; extract juice and add to the sifted confectioner's sugar. Cream together. Pour over hot cake in pan. Leave in pan for 2 hours.

 

 

 

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