Apricot-Lemon Chiffon Cake

By Prevention

Total Time: 2 hours 30 minutes

Ingredients: 12 Count

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Prep: 25 Minutes

Cook: 45 Minutes

To make the cake:
Place a rack in the center of the oven. Preheat the oven to 325Â°F. Beat the egg whites and cream of tartar in a medium bowl with an electric mixer on high speed for 3 minutes, or until stiff peaks form. Set aside.
Place the cake mix, egg yolks, nectar, oil, lemon juice, and lemon zest in a large bowl. Beat with the same beaters on low speed for 1 minute. Stop and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes, or until well blended. Fold the whites into the batter until the mixture is light but well combined. Pour into an ungreased 10" tube pan, smoothing the top with the spatula.
Bake for 45 minutes, or until the top is golden brown and springs back when lightly pressed with a fingertip. Remove the pan from the oven and immediately turn upside down over the neck of a glass bottle. Cool for 1 hour. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto a serving platter so that it is right side up.
To make the glaze:
Beat the sugar, lemon juice, nectar, and lemon zest in a medium bowl with an electric mixer on low speed for 1 minute. Spread the glaze on the top and sides of the cake with clean, smooth strokes. Let the glaze set for 20 minutes before serving.

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