1 (about 18 oz.) pkg. yellow cake mix
2/3 c. salad oil
2/3 c. apricot nectar
4 lg. eggs
1/2 c. (about 3 oz.) poppy seed
3/4 c. sifted powdered sugar
2 tbsp. Half and Half (light cream)
1 1/2 tsp. lemon extract

In the large bowl of an electric mixer, combine cake mix, oil, apricot nectar, eggs, and poppy seed. Beat at low speed until cake mix is completely moistened, then beat at medium speed for 2 minutes. Spoon batter into a well greased and flour dusted 10 inch tube pan.

Bake in the center of a 350 degree oven until a wooden pick inserted in the middle of the cake comes out clean, 45 to 50 minutes. Remove from oven and let cool on a rack for 20 minutes, then invert cake from pan onto rack and let cool completely.

Beat together powdered sugar, cream, and lemon extract until smooth. Evenly drizzle glaze over cooled cake. Makes 16 to 20 servings.