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5 from 1 vote

Apricot Nectar Cakelets with Lemon Glaze

I'm calling these "cakelets" since they are tiny bundt cakes. Just the right size for giving to friends!
Course Dessert
Cuisine American, Southern
Keyword Apricot cake, At Home with GG, baking, desserts, Lemon glaze, Simple recipes, southern cooking
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Cost $4

Equipment

  • mini bundt pans OR one regular bundt pan
  • electric mixer
  • sifter for powdered sugar

Ingredients

  • 1 box lemon cake mix
  • 1/3 cup sugar
  • 8 oz canned apricot nectar
  • 4 eggs

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp lemon juice (juice from one large lemon)

Instructions

  • Preheat oven to 325 degrees
  • mix cake and sugar together
  • add oil and nectar and mix well
  • add eggs one at a time mixing well after each
  • spray bundt pans with baking spray
  • fill pan about 1/2 to 2/3 full (don't overfill or they will run over in your oven)
  • place a cookie sheet under your bundt pans just in case they run over when rising
  • place in 325 degree oven for about 25 minutes, testing for doneness. Don't overcook or they will be dry.
  • While cakes are baking, sift powdered sugar into a bowl and stir in lemon juice with a wire whip to make sure it is smooth and no lumps.
  • when cakes are done, remove from oven and let them cool 5-10 minutes.
  • Turn the cakes out on parchment paper and drizzle glaze over them while they are still hot.
  • Let the cakes cool and then cover until ready to eat or deliver them to friends.
    Y'all enjoy!

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