1 pkg. Duncan Hines lemon supreme cake mix
1 apricot nectar
4 eggs
1/2 c. Wesson oil

Put all ingredients in a large bowl, mix to moisten, beat with beater 2 minutes. Pour into greased tube pan, or 2 nine inch layer cake pans, or a 10 x 15 inch pan for small cake squares.

Bake at 300°F until cake springs back on touch. Length of time depends on size of pan.

GLAZE:

2 or 3 lemons, rind and juice (strain juice). Add powdered sugar to make a glaze, pour over cake while still warm. Cake may be pierced with fork, before covering with glaze.

LEMON BUTTER ICING:

1 box powdered sugar
3/4 stick softened butter
Pinch of salt
Fresh lemon juice to make spreading consistency

May be used to ice cake of decorate cake.

VARIATION:

Juice of one orange may be substituted for lemon juice and rind.

NOTE: This cake have been a "people pleaser" in our family for many years.

Serves 12 to 15.