Ingredients for Apricot Lemon Chiffon Cake
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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
137g
Fat
8g
Carbs
14g
