1(15.25-ounce) lemon cake mix (I do not recommend Duncan Hines for this recipe.)
1/2cup vegetable oil
For the glaze:
2 to 4tablespoonslemon juice (see note)
Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan.
Use a mixer to combine the cake mix, sugar, apricot nectar, oil, and eggs. Combine on low then switch to medium and mix for 2 minutes. Pour the batter into the prepared pan.
Bake for 35 to 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Allow to cool for about 10 minutes then place a serving platter over the cake and invert it onto the platter.
In a small bowl, combine the powdered sugar and lemon juice. Drizzle over warm cake.
Prevent your screen from going dark
Some folks remember this cake having a white "frosting" of sorts that was drizzled over the cake. Others remember more of a liquidy glaze that coated the outside of the cake. Use less lemon juice for it to resemble the pretty white drizzle or more juice for it to more fully coat the cake and soak in.
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Find this recipe at https://southernbite.com/vintage-lemon-apricot-nectar-cake/