Apricot Nectarine Cake By Charlotte

This no-fuss cake couldn’t be easier: dump lemon cake mix, sugar, apricot nectar, eggs, and oil into a bowl and stir until combined.

Pour into a bundt pan and bake until golden.

The lemon and apricot flavors meld beautifully, while the oil keeps everything incredibly moist.

Serve it plain, dusted with powdered sugar, or with a simple glaze.

Pro Tips

• Use room temperature eggs for better incorporation
• Don’t overmix; stir just until no dry streaks remain
• Check for doneness at 50 minutes with a toothpick inserted near the center