This wonderful cake comes close to being the cake or your dreams, a fine textured confection that’s a cross between a pound cake and a light sponge cake. The batter is rich with butter and egg yolks, enriched with apricot nectar, lemon zest and whipped whites that give it such a light texture.
It’s one of those old recipes that I came across years ago, down-home baking at its best. Its key ingredient, apricot nectar, is not easily found in stores, most of what’s available being too diluted with water or mixed with other fruit purees.
