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Lemon Apricot Cake
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  • 1 box Pilsbury Lemon Supreme cake mix
  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) apricot nectar
  • 2/3 cup (150 ml) oil
  • 4 eggs
  • 1 cup (225 ml) powdered sugar
  • Juice of 1 lemon
  • icing or glaze
  • Preheat oven to 350 degrees (175 C.).
  • Mix dry cake mix, sugar, apricot nectar, oil and eggs together.
  • Pour into bundt pan sprayed with non-stick spray.
  • Bake for 1 hour.
  • Remove from oven, let cool to touch.
  • Mix together powdered sugar and lemon juice.
  • Drizzle icing over cake.
This cake was made for me by my father-in-law. Delicious. They'll keep coming back for more.

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