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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lemon Apricot Cake Recipe

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This recipe for Lemon Apricot Cake 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!
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 325º 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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