FRENCH LEMON-APRICOT TART
If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON APRICOT CAKE
Make and share this Lemon Apricot Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 293.1, Fat 7.8, SaturatedFat 2.7, Cholesterol 46.6, Sodium 251.5, Carbohydrate 54.9, Fiber 0.5, Sugar 30.7, Protein 3.4
LEMON COCONUT APRICOT CAKE
A tangy moist glazed cake. Nice for simple gatherings and dinner parties.
Provided by Nanci
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
- Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
- To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.
Nutrition Facts : Calories 418.5 calories, Carbohydrate 50.3 g, Cholesterol 73.1 mg, Fat 22.6 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 5.1 g, Sodium 342.4 mg, Sugar 36.8 g
APRICOT NECTAR CAKE I
This is an easy recipe for moist lemon cake using apricot nectar and lemon cake mix for surprisingly delicious results.
Provided by allday
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
- Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
- Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
- In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 43.2 g, Cholesterol 62.6 mg, Fat 13.7 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 284.9 mg, Sugar 31.8 g
FLUTED LEMON CAKE
My great-grandmother used to make this cake, which has been a family favorite for years. You won't believe it starts with a cake mix! Lemon pudding and apricot nectar add a tanginess and moistness. It's delicious plain or served with ice cream or whipped cream.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 369 calories, Fat 15g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 406mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA T'S LEMON APRICOT NECTAR CAKE
Make and share this Grandma T's Lemon Apricot Nectar Cake recipe from Food.com.
Provided by islandgirl77551
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 9
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.
Nutrition Facts : Calories 5330.2, Fat 243, SaturatedFat 36.3, Cholesterol 856.2, Sodium 4039, Carbohydrate 751.3, Fiber 7.3, Sugar 558.9, Protein 55.3
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