1 cup butter, softened
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 cup milk
2 eggs
1 (8 ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon instant coffee powder
1 (16 ounce) can frozen whipped topping, thawed
1 cup sprinkling lemon
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter, sugar and flour. Beat in the milk, eggs, sweetened condensed milk, salt, vanilla and instant coffee powder. Mix together and set aside.
In a large bowl, cream together the butter mixture and 2 cups whipped topping until light and fluffy. Beat in the eggs, one at a time, mixing after each addition just until incorporated. Combine the lemon slices and the apricots. Spread the mixture over the cake, covering completely.
Bake in preheated oven for 40 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Punch down cake by pushing sides together. While cake is cooling, combine whipped topping with lemon slices, and sprinkle with almonds. Cover cake tightly by placing lemon slices in the center, and rotating the entire surface of the cake. Cover tightly with foil. Refrigerate at least 2 hours before cutting into bite size squares.