Lemon Apricot Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/2 cup chopped apricots

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, vanilla extract, lemon juice and lemon zest. Beat in the flour mixture until just blended.
4. Fold in the chopped apricots. Spread batter evenly into the prepared pan.
5. Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
6. Allow cake to cool in pan for at least 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• Lemon juice and zest are essential ingredients for this cake to achieve a unique flavor.
• You can replace the apricots with any other type of dried fruit, such as raisins or cranberries.
• This cake can be served either warm or cold.