1 pkg. lemon cake mix
1 c. apricot nectar (12 oz.)
1/2 c.Wesson oil
1 tsp. almond flavoring
1 pkg. lemon Jello
4 eggs
1 tsp. vanilla

In large mixer bowl, combine cake mix and Jello together. In another bowl, mix apricot nectar, oil, vanilla and almond flavoring. Add to dry ingredients, mixing until moistened. Then add eggs, one at at time, beating at least one minute after each egg. Bake in ungreased tube pan 45 minutes to 1 hour at 325 degrees. Glaze with the following:

1 c. sifted confectioners sugar
3 tbsp. Real lemon juice

If too thick, add 1 teaspoon lemon juice and pour over warm cake.