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.

You can find pure apricot nectar made by the Belgium juice maker, Loóza, available at Whole Foods in the juice aisle. The juice is not as thick as I remember it, but nonetheless adds to the flavor profile of this cake.

Once the cake is done it’s swathed in an apricot nectar and sugar glaze that you pour over the warm cake while still in the pan.  Let it cool for one hour in the pan before removing.

Use a 12-cup tube or Bundt pan, which measures 9 ½ inches to 10 inches round.  Generously butter the pan and lightly flour it or use a cake spray with flour.