(15.25 ounce) lemon cake mix
cup vegetable or canola oil
cup apricot nectar
cups powdered sugar
tablespoon butter, melted and cooled
tablespoon fresh lemon juice
tablespoon apricot nectar
Preheat the oven to 350 degrees. Mix together the cake mix, oil and apricot nectar.
Add the eggs, one at a time, mixing between each addition.
Pour the cake batter into a greased Bundt cake pan. Bake for 30-45 minutes until a toothpick inserted near the center of the cake comes out clean.
Allow the cake to cook in the pan for about 30 minutes. Carefully run a knife around the edge of the pan, then invert the cake onto a plate or cooling rack to continue cooling completely.
Combine the powdered sugar, melted butter, one tablespoon of lemon juice and one tablespoon of apricot nectar in a medium mixing bowl. Whisk the glaze ingredients together until smooth.
Spoon the glaze over the top and sides of the cooled cake.
318 kcal per serving
14 g per serving