Apricot Nectar Cream Cheese Cake

Juice of two lemons 1 cup sifted confectioners' sugar Using an electric mixer, combine cream cheese, sugar and lemon juice. Pour cake mix into bowl. Mix in margarine with a fork. Pour in apricot nectar juice. Stir. Add one egg at a time and mix. Add lemon extract and beat with an electric mixer on medium speed for 3 minutes. Add the cream cheese mixture to the batter. Beat an additional one-half to one minute. Bake in a greased and floured bundt pan in a preheated 350-degree oven for 45 minutes or until cake is golden brown. Glaze as soon as cake is removed from oven. Combine lemon juice and confectioners' sugar. Spoon over hot cake. Variation: You can spread all of the Cream Cheese Mixture on top of the cake batter in the bundt pan, and you will end up with a layer of cream cheese at the bottom of the cake. The recipe can also be used to make muffins, which should be baked in muffin tins lined with paper holders at 350 degrees for about 15 to 20 minutes.