Light dessert…can double for a breakfast cake.
Lemon Apricot Cake
- 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
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.