1 (18.25 ounce) package lemon cake mix
1 cup apricot nectar
3/4 cup vegetable oil
1/3 cup white sugar
2 cups confectioners' sugar
3 Tbs lemon juice
1 dash vegetable oil
Preheat oven to 325°F (165°C). Grease one 10 inch tube or bundt pan.
Combine the cake mix, white sugar, 3/4 cup vegetable oil, and apricot nectar together. Beat in the eggs one at a time, mixing well after each addition. Pour the batter into the prepared pan.
Bake at 325°F (165°C) for 1 hour. Let cake cool in pan for 10 minute then invert onto a serving dish and pour glaze over cake while it is still warm.
To Make Glaze: Combine the confectioners' sugar, lemon juice and the 3 drops of oil, mixing until smooth. Use immediately to pour over still warm cake.