Lemon Apricot Cake
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Lemon Apricot Cake Recipe
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Lemon Apricot Cake
- 1 package yellow cake mix
- 1 package lemon Jell-O
- ¾ cup Wesson oil
- ¾ cup apricot nectar
- 2 tablespoons lemon extract
- 4 eggs separated
- 1 cup powdered sugar
- Juice of 1 lemon
- Empty cake mix in large bowl, add wesson oil, nectar, jello, and extract.
- Beat at medium speed, add egg yolks and continue beating.
- Fold in beaten egg whites. Pour in well greased tube pan.
- Bake 1 hr. 15 min. at 325.
- Remove from oven pour over top of cake, sugar and juice icing.
- Leave cake in pan to cool 6 hours or over night.