Lemon Apricot Cake Be The First To Review By Anonymous recipe Comments | 0 Favorites | 3 Print Light dessert…can double for a breakfast cake. Lemon Apricot Cake Ingredients 1 (18.25 ounce) package lemon cake mix1 cup apricot nectar3/4 cup vegetable oil1/3 cup white sugar4 eggs2 cups confectioners’ sugar3 tablespoons lemon juice1 dash vegetable oil Instructions 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.