Old fashioned apricot nectar pound cake is an easy, moist cake that made its debut several years ago. The apricot nectar juice adds a light, citrus flavor and sour cream makes this popular cake super moist. This easy cake recipe is a tried and true classic southern dessert.
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Welcome to My Kitchen Serenity! I’m excited and honored to share with you this apricot nectar cake recipe. Apricot nectar cake has been around for a long time, so I was glad to find my mom’s recipe and share it with you. It’s hand-written by her on a recipe card so it’s sentimental as well.
This cake screams spring and summer because the apricot nectar juice adds a hint of citrus flavor. It’s a “light” fluffy cake; not heavy or dense so it won’t leave you wanting to take a nap in your favorite recliner. This is a great cake for Easter, as well as any summer social event such as birthday parties and cookouts.
Easy Super Moist Cake
This classic apricot nectar cake recipe uses a yellow cake mix, although some people may like to use a lemon cake mix. This is mom’s recipe so I’ve always used the yellow cake mix.
This recipe also calls for sour cream and real butter. Sour cream makes this cake super moist and the real butter adds a rich buttery flavor and adds to the moisture as well.
please scroll down to the full, printable recipe card.
box of yellow cake mix
stick of butter
pure vanilla extract
confectioners sugar (optional for glaze)
STEP 1: Preheat oven to 350F. Grease and flour bundt pan (or use something like Baker’s Joy).
STEP 2: Place all the ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on medium speed for another 2 minutes.
STEP 3: Pour cake batter evenly into prepared cake pan. This is my favorite bundt pan. The handles come in handy when you’re flipping the cake out of the pan to cool. Bake at 350 for about 40 minutes or until toothpick inserted comes out clean.
STEP 4: Cool cake in pan for 15 minutes, then transfer to a wire rack to completely cool. After the cake completely cools, place on a cake platter and add the glaze.
For the glaze, whisk together 2 cups confectioners sugar and 2-4 tablespoons of water, lemon juice, or apricot nectar. Note: it may take more liquid to get the desired consistency for the glaze. The glaze should flow smoothly; not too thin and not too thick. I like to compare to the consistency of honey. Drizzle on top of cooled cake.
A Cake for any Occasion
I recently made this cake then my husband took it to his office. It didn’t last long and several people told him it was delicious! So next time you’re needing an easy, delicious cake to take to an office function or for a family gathering, this cake is a winner!
This apricot nectar cake will stay fresh for up to 3 days if left covered on your counter top. However, if you have a cake that is frosted or has a fruit or cream filling, it’s best to store it covered in the refrigerator.
In my opinion, cakes are always better eaten the next day. Cakes like this, especially pound cakes, seem to be moister the next day. However, I would wait to glaze this cake until the day you plan to serve it.
Freezing a Cake
Yes, cakes freeze well and often makes them even moister than before you froze them! Be sure the cake is completely cooled. Then wrap the cake in several layers of plastic wrap, followed by a layer of tin foil. Freeze for up to 3 months. When you’re ready to eat the cake, remove the plastic wrap and foil, then let the cake thaw on the counter top for 2-3 hours. Enjoy!
Bundt Pan Ideas
I once made a peach cobbler in my bundt pan and it turned out just fine. For 13 clever ideas for bundt pan uses, check out this article from Taste of Home. 13 Genius Things to Make with a Bundt Pan that Aren’t Cake.
Apricot Nectar Cake
- 1 box Yellow cake mix
- 1 stick Butter, softened
- 1/2 cup Sugar
- 8 oz Sour Cream
- 4 Eggs
- 1/4 cup Apricot nectar
- 1 Tbsp Vanilla extract
- Confectioners sugar, optional for glaze
- Preheat oven to 350F. Grease and flour bundt pan (or use something like Baker's Joy).
- Place all the ingredients into a large mixing bowl and mix with your electric mixture on low speed for 1 minute. Scrape down sides of bowl and mix on medium speed for another 2 minutes.
- Pour cake batter evenly into prepared cake pan. Bake at 350 for about 40 minutes or until toothpick inserted comes out clean.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to completely cool. After the cake completely cools, place it on a cake platter and add the glaze.
If you try this cake and like it, please let me know by leaving me a comment. I’d love to hear from you.
Try some of these other delicious desserts: