Lemon Apricot Cake

1 box lemon cake mix
3/4 C. vegetable oil
1 C. apricot nectar
1/2 C. sugar
4 eggs

Glaze:
1 cup powdered sugar
juice of 1 lemon

Place cake mix in a bowl and add oil, apricot nectar and sugar; stir well. Add eggs one at a time, beating just until incorporated. Beat for 2 minutes.

Pour into a greased tube pan or a 9 x 13-inch cake pan. Bake at 325�F. for 45 minutes or until tests done. If using a tube pan, cool for 10 minutes before inverting onto a plate.

In a small bowl, beat powdered sugar with the lemon juice until smooth. Pour over cake.

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