Serves: 16
Total Calories: 288

CAKE
2 1/2 cups all-purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup apricot nectar or orange juice
3/4 cup oil
2 teaspoons lemon extract
4 eggs
GLAZE
1 1/2 cups powdered sugar
1/2 cup lemon juice

1. Heat oven to 325°F. Generously grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pan.

2. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.

3. Remove cake from oven. With long-tined fork, poke deep holes in cake every inch. In small bowl, blend glaze ingredients until smooth. Spoon half of glaze over hot cake in pan. Let stand upright in pan 10 minutes.

4. Invert cake onto serving plate. Spoon remaining glaze over cake. Cool 1 hour or until completely cooled.

High Altitude (above 3500 feet): Decrease baking powder to 2 1/2 teaspoons. Bake at 350°F. for 40 to 50 minutes.

Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 310 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 180 mg 8% * Total Carbohydrate: 47 g 16% * Dietary Fiber: 1 g 3% * Sugars: 32 g * Protein: 4 g * Vitamin A: 4% * Vitamin C: 2% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 2 Fat or 3 Carbohydrate, 2 Fat

See Cook's Note: Testing For Doneness

Nutritional Facts:

Serves: 16
Total Calories: 288
Calories from Fat: 108

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