Lemon Apricot Cake
- 1 (18.25 ounce) package lemon cake mix
- 1/3 cup white sugar
- 3/4 cup vegetable oil
- 1 cup apricot nectar
- 4 eggs
- 2 cups confectioners' sugar
- 3 tablespoons lemon juice
- 3 drops 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.
lemon cake, white sugar, vegetable oil, apricot nectar, eggs, sugar, lemon juice, vegetable oil
Taken from www.allrecipes.com/recipe/7842/lemon-apricot-cake/ (may not work)