Apricot Nectar Cake
1 package Duncan Hinds' Delux lemon supreme cake mix
½ cup oil
½ cup sugar
1 cup apricot nectar
Blend all ingredients in a large bowl. Beat on medium speed for 2 minutes. Pour batter in a greased and floured tube pan or Bundt pan. Bake at 350° for 45-55 minutes or until center springs back when touched. Cool in pan for about 10-15 minutes, then remove from pan and glaze while still hot.
1 cup powdered sugar
Juice from 1 lemon (you can also grate some peel into it)
Mix together until very thin. Punch a few holes in cake with a sharp knife so glaze will soak in. Pour over cake.
* * * This was one of my grandmother's most popular cakes, and was a staple in her kitchen when I was growing up.