Lemon Apricot Cake

"Light dessert...can double for a breakfast cake."


Original recipe yield:1 -10 inch tube or bundt cake


PHOTO BY: Ogiplex



INGREDIENTS
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.
   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.
   
3. 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.