Many many many years ago (over 30) I made the sweets for a church group. Here is one of the recipes I'd like to share. It's been so long I don't recall it's origination.
Lemon Delight Pound Cake
preheat oven to 350 degrees
2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar or orange juice
¾ cup oil
2 teaspoons lemon extract
4 eggs, beaten
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Glaze
1 1/2 cups confectioner's sugar
1/2 cup lemon juice (I use ReaLemon)
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Combine sugar, nectar, oil, lemon extract and mix well. Add eggs and beat until fluffy. Add dry ingredients and beat at medium speed for 3 minutes. Pour into pan and bake at 350 for 40-50 minutes or until done.
Remove cake from oven and prick deeply with a fork. Blend glaze ingredients until smooth. Spoon half the glaze over warm cake and let stand for 10 minutes. Invert cake onto a plate and drizzle the rest of the glaze onto cake. Cool.
Lemon Delight Pound Cake
preheat oven to 350 degrees
2½ cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup apricot nectar or orange juice
¾ cup oil
2 teaspoons lemon extract
4 eggs, beaten
-------
Glaze
1 1/2 cups confectioner's sugar
1/2 cup lemon juice (I use ReaLemon)
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Combine sugar, nectar, oil, lemon extract and mix well. Add eggs and beat until fluffy. Add dry ingredients and beat at medium speed for 3 minutes. Pour into pan and bake at 350 for 40-50 minutes or until done.
Remove cake from oven and prick deeply with a fork. Blend glaze ingredients until smooth. Spoon half the glaze over warm cake and let stand for 10 minutes. Invert cake onto a plate and drizzle the rest of the glaze onto cake. Cool.