1/2 cup margarine
2 cups white sugar
1 (9 inch) round egg
2 cups dried apricot preserves
1 tablespoon lemon zest
2 tablespoons apricot preserves
1 teaspoon lemon zest
2 tablespoons lemon zest
2 tablespoons apricot preserves
1 cup milk
1 teaspoon vanilla extract
Beat margarine and sugar in small bowl until smooth. Mix egg, preserves, lemon zest, and apricot preserves in medium bowl; whisk into sugar mixture. Gradually beat in milk and vanilla extract.
Heat oven to 325 degrees F (165 degrees C). Grease and flour 2 (9 inch) round pans.
Place cake pieces in pans; sprinkle with lemon zest. Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely in pan on wire rack. Cut into 1/2 inch squares.