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search… 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!
Lemon Honey Apricot Cake – lemon cake paired with honey buttercream and apricot jam filling to create a flavor palette that’s bright, fresh and slightly floral. Pre-heat oven to 350 degrees.
With the mixer on low, carefully add in half of the dry ingredients. Once incorporated, slowly stream in the milk, then the lemon juice. Add in the remaining dry ingredients. Once incorporated, mix the batter on medium speed for no more than about 30 seconds.
Apricot jam can be quite sweet, but when spread thinly between the layers, the burst of flavor and bit of tartness is welcoming in each bite. American buttercream, the kind made with powdered sugar, can be really sweet on its own. Flavor it with honey and it can be pretty overpowering.
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