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Lemon Honey Apricot Cake

Tessa Huff
  • minutes
  • Serves

INGREDIENTS

1

Lemon, zest of

7

Egg white

3

Eggs

3/4 cup

Apricot jam

1/2 cup

Honey

1/4 cup

Lemon juice

1 cup

All-purpose flour

1 tbsp

Baking powder

1 tsp

Baking soda

1 1/2 cups

Cake flour

1

Gel paste food color, soft

1/2 tsp

Salt

3 3/4 cups

Sugar

3 tsp

Vanilla

58 tbsp

Butter, unsalted

4 oz

Cream cheese

1 cup

Milk