1 lemon cake mix
1/3 c. sugar
1 c. apricot nectar
1/2 c. salad oil
4 eggs

Combine cake mix, sugar, apricot nectar and oil in a large bowl. Beat 2 minutes at medium speed. Add eggs one at a time, beating after each one. Pour batter into greased and floured 10-inch tube pan.

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

Glaze:

1 c. powdered sugar
juice from one lemon

Blend powdered sugar and juice from one lemon. Pour over top and sides of warm cake.