1 lemon cake mix
1/3 c. sugar
1 c. apricot nectar, orange or juice of choice
1/2 c. oil
4 eggs
1 c. confectioners sugar
juice of 1 lemon

Combine first 4 ingredients. Beat 2 minutes. Add eggs, one at a time. Pour batter into greased, floured 10-inch tube pan or Bundt pan.

Bake at 325°F for 1 hour or until cake springs back when lightly touched. Cool on rack, right side up, for 15 minutes. Remove from pan.

To glaze, blend confectioners sugar with lemon juice. Drizzle over sides and top.