Apricot Pound Cake

by Kathy Wetzel

Servings: 12 servings

INGREDIENTS

1 box cake mix, yellow or white
1 can apricot nectar
eggs
oil

Lemon Drizzle:
1 cup powdered sugar
Juice of 1 lemon
Mix until slightly thin, drizzle over cake

INSTRUCTIONS

Follow cake recipe on the back of the box except substitute apricot nectar for water. Pour into a prepared (greased/flour) Bundt cake pan. Cook by directions on back of box for a Bundt cake. Cool in pan. Turn out onto platter. Drizzle with lemon drizzle.

Lemon Drizzle:
Mix ingredients until slightly thin, drizzle over cake.

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Tagged: cakes, desserts, poundcake add tags

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