For cake:.
Preheat oven to 350
Mix cake mix, eggs, sugar, oil and 1 cup apricot nectar according to package directions on mix.
Grease and flour 9 x 13-inch Pyrex dish.
Bake as directed.
xcess flour.
Place cake mix, gelatin, apricot nectar, oil, lemon zest, and eggs
Combine cake mix, apricot nectar, oil and sugar.
Add eggs, 1 at a time.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Mix Jell-O, apricot nectar and Wesson oil.
Add cake mix in two portions, beating after each addition.
Add eggs, one at a time, blending after each.
Then add vanilla and salt.
Pour into greased and floured cake pan.
Bake about one hour at 350\u00b0.
Cake is done when toothpick is inserted and comes out clean.
While cake is hot, make a mixture of powdered sugar and lemon juice and pour over cake.
br>Mix the cake mix, eggs, vegetable oil, and apricot nectar together.
rease a 9x13-inch cake pan.
Mix lemon cake mix, eggs, and
Mix together in a large bowl, cake mix, jello, vegetable oil, apricot nectar and eggs.
Using an electric mixer, mix until well blended and smooth.
Pour batter into an ungreased 10-inch tube pan.
Bake at 350 degrees for 50 minutes or until tests done.
Meanwhile, mix together powdered sugar, lemon juice and grated rine, and orange juice, set aside.
Let cake cool in pan for 5-10 minutes.
Remove cake from pan and place on serving platter.
With a toothpick, poke several holes in cake.
Pour/drizzle glaze over top of cake.
Blend cake mix with jello in mixer or by hand until well blended. Then add Wesson oil and apricot nectar and blend well. Then add eggs, one at a time, blending well after each addition. Cook in a tube pan at 300\u00b0 for 1 hour. Grease and flour (and can put wax paper in the bottom of the pan).
Preheat oven at 325\u00b0.
Spray 10-inch tube pan with a release agent (Pam).
With electric mixer, blend dry cake mix and gelatin. Add eggs, apricot nectar and oil.
Beat 3 minutes.
Pour into prepared pan and bake for 1 hour or until done.
(This is a moist and delicious cake with an unusual flavor.)
If desired, add glaze.
Mix eggs, oil, apricot nectar and lemon extract.
Add cake mix and jello.
Grease and flour tube pan.
Bake at 300\u00b0 for 1 hour. Leave in pan.
Mix 4 tablespoons lemon juice and confectioners sugar.
Punch holes in cake and pour mixture over top.
Combine cake mix, sugar, oil and apricot nectar.
Beat in eggs, one at a time.
Bake at 325\u00b0 for 1 hour.
Mix powdered sugar and lemon juice.
Spread on cake while cake is still warm.
In a mixing bowl put cake mix, oil, apricot nectar, egg yolks and lemon juice.
With mixer on low, beat 5 to 10 minutes.
Fold in beaten egg whites.
Pour into greased tube pan.
Bake at 350\u00b0 for 40 to 45 minutes.
Mix cake mix and lemon gelatin.
Add apricot nectar and oil. Add the eggs, one at a time, and vanilla and lemon flavorings. Bake in ungreased tube pan at 325\u00b0 about 55 minutes.
Combine cake mix, sugar, oil and apricot nectar.
Beat in eggs.
Bake in greased and floured tube pan at 325\u00b0 for 1 hour. Mix powdered sugar and lemon juice.
Spread on baked cake and place under broiler until melted.
Cool before removing from pan.
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.
Combine 1 lemon flavored 2 layer cake mix, sugar, apricot nectar and oil in large bowl; beat 2 minutes at medium speed.
Add eggs, one at a time, beating after each.
Pour batter into greased, floured 10-inch tube pan.
Bake at 325\u00b0 one hour or until cake springs back when lightly touched.
Cool on rack, right side up, 15 minutes.
Remove from pan.
Mix together in large bowl the cake mix, oil, apricot nectar, Jell-O and eggs.
Pour into greased tube pan and cook until done at 300\u00b0.
Mix lemon juice and powdered sugar and pour over cake as soon as you remove it from oven.
Let cool in pan.
If desired, add butter in sauce.
Mix cake mix and sugar.
Blend in eggs, oil and apricot nectar; beat 6 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan.
Bake in moderate oven (350\u00b0) about 50 minutes.
Cool on cake rack 10 minutes.
Remove from pan onto a cake rack; place cake rack on waxed paper.
Pour Lemon Glaze over hot cake, allowing icing to drizzle down sides.
Beat eggs, sugar and oil.
Add cake mix.
Beat and add apricot nectar; mix well.
Pour in greased and floured Bundt pan.
Bake 1 hour at 325\u00b0.
Glaze with confectioners sugar and lemon juice.