1 box lemon cake mix
2/3 c. Wesson oil
2/3 c. apricot nectar juice
3 tbsp. lemon extract
4 eggs, separated

Icing (Glaze):

2 c. confectioners sugar
1 lemon (juice and rind), grated
1 c. orange juice

Place mix in bowl and add oil, apricot nectar, juice, lemon extract and egg yolks. Mix for 1 minute at medium speed. Then beat egg whites until soft peaks form. Fold into batter. Place batter into a tube pan (angel food cake pan) and bake at 325°F for 40 to 45 minutes until cake is done. Remove from oven and punch holes in hot cake. Mix glaze for cake and pour over cake while in pan. Note: The tube pan must be greased and floured.