Lemon Apricot Cake recipe

1 servings

1 (18.25 ounce) package lemon cake mix

1 cup apricot nectar

3/4 cup vegetable oil

1/3 cup white sugar

4 eggs

2 cups confectioners' sugar

3 tablespoons lemon juice

1 dash vegetable oil

Preheat oven to 325 degrees F (165 degrees C).

Grease one 10 inch tube or bundt pan.

Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together.

Beat in the eggs one at a time, mixing well after each addition.

Pour the batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) for 1 hour.

Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.

To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth.

Use immediately to pour over still warm cake.