How to Make Apricot Lemon Chiffon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, apricot nectar, oil, eggs, and lemon zest. Beat with an electric mixer until well combined.
- In a separate bowl, whisk together the lemon juice and baking powder.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 60-67 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
137g
Fat
8g
Carbs
14g
