Lemon Apricot Cake

Name: Lemon Apricot Cake
Ingredients: 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

8 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube or bundt pan.
2

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.
3

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.
4

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.