Cookin’ with Carolyn Apricot Nectar Cake

Apricot Nectar Cake

1 pkg. lemon cake mix
1 cup apricot nectar
4 eggs
1/2 c. white sugar
3/4 c. Wesson oil
Mix cake mix, sugar, apricot nectar and oil. Beat until smooth. Add eggs, one at a time until they are blended in cake mixture. Bake in tube or Bundt pan, greased and floured, for one hour in 325 degree oven. When done, remove from pan, and punch holes in top with knife. Pour glaze over cake.
3 c. sifted confectioners sugar
juice of 3 lemons.
Mix well.