Lemon Bundt Cake


1 box Duncan Hines yellow cake mix

1 3-oz box lemon jello

4 eggs separated

2 tablespoons lemon extract

3/4 cup apricot nectar

3/4 cup Mazola


1 3/4 cups powdered sugar

1 large lemon juice and rind


Preheat oven to 350 degrees.
Combine all but egg whites. Beat whites until stiff and fold into batter. Bake in greased and floured tube or bundt pan for 1 hour.
Mix icing and drizzle over cake while hot. May need to poke small deep holes in cake to absorb icing.