I tested it 4 times in the same pan that I always bake bundt cakes in here in the test kitchen and it stuck every. Regardless, it’s going to be delicious!Īnother thing that bears mentioning is that I did have some trouble with this cake sticking to the pan when turning it out. I made it both ways and found both delicious so I decided to give you the option to make it how you might remember it. A few other recipes called for more lemon juice – sometimes as much as 6 tablespoons – to 1 cup of powdered sugar which made a much more thin, translucent glaze of sorts that coated the outside of the cake. Some recipes called for 1 cup of powdered sugar to 2 tablespoons of lemon juice for the glaze which made a thick, white drizzle that was beautiful on the top of the cake. One thing that I noticed in my research is that the thing that varied the most from recipe to recipe was the glaze. My local grocery store had canned nectars that ranged from peach and apricot to coconut-pineapple, strawberry, even strawberry-banana. With that being said, I think you could use other juices or nectars, if you so desired. Regardless, it makes for a super moist lemon cake that everyone who’s tasted it just loved. I like the novelty of the apricot nectar, but didn’t really find it to have much apricot flavor. Now the lemon is the real star in this recipe. I even made it without the extra sugar and much preferred the version with it. I think the lemon helps to offset the sweetness. I was worried that the additional sugar might make the cake too sweet, but I found it quite pleasant. All of them called for the addition of some extra sugar that ranged between 1/4 to 1/2 cup. I found 2 or 3 variations of the recipe and they were all pretty consistent. The cake is made with a lemon cake mix, and much like my Pineapple Juice Cake, it’s mixed with eggs, vegetable oil, and apricot nectar (in place of the pineapple juice). I’ve tested it extensively after folks reported problems with that recipe and it seems that the amount of oil in the recipe is the culprit.
So, as much as I love Duncan Hines mixes, I have to recommend another brand for this recipe. The crazy thing about it is that when I tested this recipe with a Duncan Hines mix, the middle fell every single time, much like it does when folks use Duncan Hines cake mixes with that Pineapple Juice Cake recipe. I read a post on another site that said that Duncan Hines originally introduced the recipe when they launched lemon cake mix years ago, but I can’t verify that.
So, I set out to find this apricot nectar deliciousness in my collection of old cookbooks. I mentioned it to my own mother who said she, in fact, remembered my grandmother making one. This Vintage Lemon Apricot Nectar Cake is an old school recipe that starts with a cake mix but turns into a super moist, crazy flavorful dessert! After I posted my Pineapple Juice Cake a few years back, I had tons of comments, messages, and emails from folks saying that it reminded them of an apricot nectar cake their mother/grandmother used to make.
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