Easy, moist lemon cake.
INGREDIENTS (for 1 servings):
- 1 (18.25 ounce) package lemon cake mix
- 1/3 cup white sugar
- 1/2 cup vegetable oil
- 1 cup apricot nectar
- 4 eggs
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.