Lemon Apricot Cake
Makes 1 -10 inch tube or bundt cake (12 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
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.
Makes 1 -10 inch tube or bundt cake (12 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
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.
