1 box yellow cake mix
4 egg yolks, separated
3 tsp. lemon extract
3/4 c. cooking oil
1 c. apricot nectar
1 box lemon jello

Separate the eggs, putting the egg whites into small mixing bowl. Put the yolks and remaining 5 ingredients into a large mixing bowl and mix until well blended. Beat the egg whites, then fold into the batter. Pour batter into a greased and floured tube pan. Cook at 325°F for 45 minutes to 1 hour. Make a glaze of 1 1/2 cups powdered sugar and juice of 2 lemons or 1/4 cup lemon juice. Blend the glaze and pour over hot cake. If the glaze seems too thin, add more powdered sugar gradually until you get the right consistency.