1 box lemon supreme cake mix
4 eggs
1/2 c. sugar
3/4 c. cooking oil
1 c. apricot nectar
1/3 c. lemon juice
1 1/2 - 2 c. powdered sugar

Mix sugar and oil, add eggs one at a time, beat well after each. Add cake mix and nectar. Cook at 325°F for 1 hour in greased stem pan. When cake cools turn out on plate and add the following glaze; 1/3 c. lemon juice, 1 1/2 - 2 c. powdered sugar. Heat until smooth and pour over cake while hot. Prick cake with fork before pouring glaze on cake.