Ingredients
1 package yellow cake mix (regular size)1 package (3.4 ounces) instant lemon pudding mix1 cup apricot nectar1/2 cup canola oil4 large eggs1 teaspoon lemon extractLEMON GLAZE:1 cup confectioners’ sugar2 tablespoons lemon juice
Preparation
In a large bowl, combine the cake and dry pudding mixes, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
