This is an awesome light cake that I am sure your family will love. The apricot nectar in this recipe could be substituted with orange juice, but the apricot adds a nice flavor. This is an adaptation of a very old french recipe my Mother used to make.
2 1/2 cups all purpose flour
1 1/2 cups sugar
3 tsp. baking powder
1/2 tsp. salt
3/4 cup apricot nectar
3/4 cup vegetable oil
2 tsp. lemon extract
1 1/2 cups sifted powdered sugar
1/2 cup lemon juice
Preheat oven to 325 degrees. Grease and flour a twelve-cup bundt pan. In a large bowl combine all ingredients except powdered sugar and lemon juice. Mix on low speed until moistened. Mix an additional three minutes on medium speed. Pour batter into prepared pan. Bake for 40 – 50 minutes or until a toothpick comes out clean. Prick cake all over with long tined fork. In a small bowl blend powdered sugar and lemon juice until smooth. Poor half the mixture over hot cake in baking pan, let stand fifteen minutes. Invert onto serving platter and spoon over remaining glaze.
I like to serve this cake with vanilla ice cream or lemon sherbet. It is surprisingly light and refreshing. I know this is going to be a favorite of anyone who tries it.