BCL - Lemon Apricot Cake You Have To Try

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Lemon Apricot Cake

"This cake recipe turns lemon cake mix and apricot nectar into a light dessert that can also double as a breakfast 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

Instructions :

Prep :	Cook : 12M	Ready in :

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

Notes :

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