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Fresh Apricot Cake (Aprikosenkuchen) by the Kitchen Maus

Fresh Apricot cake

This Fresh Apricot Cake is perfect for summer. The lemon vanilla sponge cake is fluffy and pairs wonderfully with the slightly tart fruit.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author The Kitchen Maus


  • 6 – 8 ripe Apricots quartered
  • 5 tablespoons of Butter softened
  • 1/3 cup of Sugar
  • 1/2 teaspoon of Vanilla Extract
  • 1 Egg and 1 Yolk
  • 1 teaspoon of Lemon Zest
  • 1 cup of Flour
  • 1 teaspoon of Baking Powder
  • 1/4 teaspoon of Salt
  • 1/8 cup of Buttermilk


  1. Grease the 8x8 baking pan and set aside. Preheat the oven to 350. Mix flour together with baking soda and salt and set aside.
  2. Cream softened butter, sugar and vanilla extract with an electric mixer on medium. Mix in the egg and egg yolk, one at a time. Then add the lemon zest and mix thoroughly. Add the flour mixture into the egg mixture on medium speed. Lastly, add the buttermilk and mix until batter is smooth.
  3. Spread the batter evenly into the greased 8x8 baking pan with a spatula. Arrange apricots with the cut side down on top and press lightly down into the dough.
  4. Bake at 350 degrees on the middle rack for 25 - 30 minutes, or until edges start to brown and a toothpick comes out clean.

Recipe Notes

You can substitute orange zest for the lemon.

Adapted from Jennifer McGavin - About.com