Lemon Apricot Cake Food

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

LEMON APRICOT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
• Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
• To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.

EASY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!

APRIKOSENKUCHEN: GERMAN APRICOT CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat pan with cooking spray and set aside.
• In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar.
• Beat in eggs, one at a time.
• Mix in lemon zest .
• In a separate small bowl, mix together the flour with the baking powder and salt.
• Beat into the egg mixture.
• Add the buttermilk and mix well.
• Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
• Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
• Serve with sweetened whipped cream, if desired.

APRICOT LEMON CHIFFON CAKE

Steps:

• Place a rack in center of oven, and preheat to 325*F.
• To make Cake:.
• Place egg whites and cream of tartar in a medium bowl. Beat, using an electric mixer on high, for 2 to 3 minutes, until stiff peaks form. Set aside.
• Place the cake mix, egg yolks, nectar, oil, lemon juice, and lemon peel in a large bowl, and with same beaters used to beat egg whites(don't bother cleaning them), blend on low speed for 1 minute. Stop, and scrape down the sides of bowl with a spatula. Increase the mixer speed to medium, and beat for 2 minutes longer. Scrape the side down if needed. The batter should look well blended.
• Turn the beaten egg whites out on top of the batter, and with spatula, fold the whites into the batter until the mix is light but well combined. Pour the batter into an ungreased 10" tube pan(or bundt), smoothing the top with the spatula.
• Bake the cake until it is golden brown and springs back when lightly pressed, 48 to 52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter so it is right side up.
• To make Glaze:.
• Place sugar, lemon juice, nectar, and lemon peel ini a medium bowl. Blend with electirc mixer on low speed for 1 minute. Spread glaze on top and sides of the cake with clean, smooth strokes. Let the glaze set for 20 minutes, then slice, and serve. Enjoy!

APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM

Steps:

• Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes--don't stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn't actually run dry as the apricots will absorb more water as they cool.
• Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
• Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
• Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
• Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
• Bake for 40 minutes, though if the cake is browning up a lot before it's actually ready, you may want to cover loosely with foil at the 30-minute mark. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
• Remove the cake to a wire rack. If you're using apricot jam to decorate, you may want to warm it a little first so that it's easier to spread; rose petal jam is so lusciously soft-set, it shouldn't need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate.

17 EASY WAYS TO USE LEMON CAKE MIX

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lemon cake mix treat in 30 minutes or less!

APRICOT ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F, then grease & flour a 6-cup Bundt pan.
• In a large mixing bowl, on high speed, beat the sugar & butter 5 minutes or until light & fluffy.
• Add the eggs, one at a time, beating well after each, & scraping down the sides of the bowl.
• On low speed, add vanilla, dates, apricots, nuts & zest, mixing well.
• In a medium bowl, whisk together the flour, soda & salt.
• Into the original large mixing bowl, with the mixer on low speed, alternate beating, the flour in fourths & the buttermilk in thirds, into the batter, beginning & ending with flour, & mixing well.
• Pour the batter into the Bundt pan & bake 45-55 minutes or until a toothpick in the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before inverting cake onto a wire rack over a sheet of foil & remove the pan.
• Meantime, for the glaze, in a small saucepan, stir together all the glaze ingredients.
• Bring to a boil & cook for 3 minutes, stirring constantly, until the mixture thickens slightly.
• Poke holes in the top of the cake with a long, thick skewer at about 1" intervals.
• Brush the HOT glaze over the top & sides of the cake, then cool completely.
• Store at room temperature, tightly covered, for up to 3 days. The cake, tightly wrapped, can also be frozen.

APRICOT NECTAR CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease bundt pan with shortening.
• Mix together cake mix, 1 cup apricot nectar, 3/4 cup oil, eggs, and sugar in mixer at medium speed for 3 minutes.
• Pour mixture into greased bundt pan.
• Bake for 40-50 minutes.
• Let cake cool and then place on plate to release cake from pan.
• Mix together powdered sugar and 1/2 cup apricot nectar.
• Drizzle glaze on cooled cake and serve.

FRENCH LEMON-APRICOT TART

Steps:

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.

GLAZED APRICOT,ORANGE,LEMON BUNDT CAKE

Steps:

• Grease and flour a 10" Tube Pan.
• Preheat oven to 325 degrees.
• Combine cake mix, lemon flavoring, orange concentrate, sugar, nectar, oil in a large bowl. Use a beater, mix at medium speed for about 2 minutes.
• 4. Add 4 eggs one at a time and beating after each.
• 5. Pour carfully into the greased,floured tubed pan.
• 6. Bake for one hour or until cake springs back when lightly touched.
• 7. Remove cake from oven; let cool. Then flip over from tube pan, invert and place on dish. Store in cake pan.
• Glaze: Blend about 2 cups powdered sugar, 1/2 tsp lemon juice, and 1 tablespoon frozen orange concentrate. Mix well and drizzle over cake and sides. Cake freezes well and remains moist.

APRICOT, ALMOND & POLENTA CAKE

Steps:

• Butter a 20-23cm round cake tin. If it has a loose bottom, you will need to wrap the outside with foil to prevent any of the caramel from leaking. Heat the oven to 200C/180C fan/gas 6. For the apricots, put the granulated sugar and 75ml water into a saucepan. Heat slowly until the sugar has dissolved. When the sugar has melted, bring to the boil and watch the syrup until it starts to turn to a deep amber colour. Remove from the heat and add the butter. Stir until it has melted. Pour into the tin, then lay the apricots in it, cut-side down.
• For the cake, beat together the butter and sugar until light with an electric whisk. Add the egg a little at a time, then the zest and almond extract. Mix all the dry ingredients together, then fold them gradually into the egg mixture, alternating with the milk. Spoon this over the apricots and bake for 50 mins. To test it's baked, push a skewer into the centre. It should come out clean.
• Leave the cake to cool for 15 mins, then run a knife in-between the cake and the inside of the tin and invert it onto a plate. If any of the apricot halves get left behind in the tin carefully scoop them up - trying to keep their shape intact and not squash them too much - and put them back, cut-side up, on the cake. Leave the cake to cool, or serve warm if you want.
• Heat the apricot jam with 2 tbsp of water. Once the jam has dissolved, push it through a sieve to remove the bits of apricot. Leave it to cool a little - otherwise it overcooks the apricots, which should be perfectly cooked and not collapsing - then paint the jam thickly on the top of the cake. Leave this to set a little, then serve with crème fraîche or cream, if you like.

LEMON APRICOT CAKE

Steps:

• Preheat oven to 350. Spray two 9-inch layer pans with cooking spray.
• Combine cake mix, water, sour cream and eggs in large bowl. Mix on medium speed for 2 minutes, scraping bowl occasionally. Pour evenly into prepared pans.
• Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.
• Cool in pans on wire rack for 15 minutes. Remove from pans; cool completely.
• To serve, slice each layer in half horizontally making 4 layers. Place first layer on serving plate. Spread cake with 1/2 cup preserves.
• Repeat layering with cake and preserves. Use remaining preserves for top of the cake allowing preserves to drip down the sides of the cake.
• Serve each slice with a dollop of whipped topping, if desired.

GRANDMA T'S LEMON APRICOT NECTAR CAKE

Steps:

• For cake:.
• Preheat oven to 350 degrees.
• Grease a 10 inches bundt or tube pan.
• In a large mixing bowl, combine the cake mix, eggs, oil, apricot nectar and lemon zest.
• Dissolve the gelatin in the hot water and add to cake batter.
• Mix until well blended.
• Pour into the greased cake pan.
• Bake at 350 degrees for 45 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
• Remove cake from oven, cool for 10 minutes and invert onto a cake plate.
• Pour glaze over cake while it is still warm.
• For glaze:.
• Combine confectioner's sugar and lemon juice and mix well.