The cake is beautiful baked in a Bundt pan sprinkled with finely-sifted powdered sugar. The lemon flavor adds a great zing to the apricot or mango flavors. You also might want to zest up a teaspoon of lemon peel and add that to either the batter or the glaze. Some recipes call for using a yellow cake mix for this one, but I love the hint of lemon that the Duncan Hines Supreme Cake Mix offers in this recipe. I do beat the eggs separately because the one time I didn’t, the cake wasn’t nearly as light in texture. You will have this batter mixed and breathing in the bowl in under 10 minutes. I find the nectar at Walmart in the canned juices aisle. You can also bake this using mango nectar and I make sure to keep several cans of both nectars on my pantry shelves so that I can bake this cake in a jiffy when I need something quick but delicious. The recipe came to me from BFF Susan who received it from her sister-in-law, Vikki. Truth of the matter is, you can’t blog if you’re not cooking and can’t cook if you’re outside dirt digging all day long until twilight falls! I am so happy to be back at it today and even happier to introduce you to this delicious, easy-breezy, apricot nectar cake!

doing a ton of cleaning out of flower beds and digging-in-the-dirt planting) for the past four days, I have neglected to blog.

Because I was indulging my wild-child hippie flower power tendencies (i.e.

Lemon apricot nectar cake recipe