Lemon-Apricot Bundt Cake

By D_Walker

1 Lemon Supreme Cake Mix (Duncan Hines preferred)
½ Cup Sugar
4 Eggs
1 Cup Apricot Nectar
¾ Cup Vegetable Oil (e.g. Wesson)

Combine the ingredients listed above, and beat 5 minutes at medium speed with a mixer. Grease the Bundt pan. Bake at 350o F for 45-55 minutes.




Glaze:
1 Cup Confectioners Sugar
Juice of 1 lemon
Optional: Grated rind of 1 lemon

Spread glaze on the cake while the cake is hot.

Ingredients

• Glaze:
• 1 Lemon Supreme Cake Mix (Duncan Hines preferred)
• 1/2 Cup Sugar
• 4 Eggs
• 1 Cup Apricot Nectar
• 3/4 Cup Vegetable Oil (e.g. Wesson)
• 1 Cup Confectioners Sugar
• Juice of 1 lemon
• Optional: Grated rind of 1 lemon

Preparation

Step 1

Combine the ingredients listed above, and beat 5 minutes at medium speed with a mixer. Grease the Bundt pan. Bake at 350o F for 45-55 minutes.




Glaze:
1 Cup Confectioners Sugar
Juice of 1 lemon
Optional: Grated rind of 1 lemon

Spread glaze on the cake while the cake is hot.