2 boxes lemon flavored cake mix
3/4 c. oil
3/4 c. apricot nectar
4 eggs
1 1/2 c. powdered sugar
3 tbsp. lemon juice
2 tsp. fine shredded lemon rind

Preheat oven to 300 degrees. Grease 2 (9"x13") pans or 2 tube pans (10"). In large bowl combine mixes, oil, nectar and eggs. Beat on high for 2 minutes, turn into pans. Bake 35 minutes for flat pans, 1 hour for tube pans. Check with toothpick to see if done. Stir together sugar, lemon juice and rind to make a smooth glaze. Remove cakes to racks. Prick all over tops with fork. Pour glaze over cakes. Cool completely. Cut into rectangles to serve.

Bake ahead 1 day and keep at room temperature or wrap and freeze for 2 weeks.