Preheat oven to 350 degrees. Grease the Bundt pan or 2 loaf pans with baking spray. I prefer Baker’s Joy but Pam makes a good one too. Make sure it’s baking spray and not regular non-stick spray.
In a large bowl, combine the cake mix and dry pudding mix, apricot nectar, oil, eggs and extract; beat on low for 30 seconds. Beat on medium speed for 2 minutes. Pour into a greased 10-in. fluted tube pan or 2 loaf pans.
Bake Bundt cake for 45-55 minutes or Loaf pans for 25 -30 minutes or until a toothpick inserted in the center comes out clean. Cool pan(s) for 10 minutes on a wire rack before removing from pan to wire rack to cool for 10 minutes more.
In a small bowl, combine glaze ingredients and whisk until smooth.
If you are using the thinner glaze as I do (about 3 tablespoons of lemon juice to 1 cup powdered sugar), while cake is still warm poke holes along the entire surface of the cake using a skewer or toothpick. Slowly drizzle glaze over the cake using the back of a spoon to glide across surface and help the glaze soak in. If you want the glaze to be more of an icing, let the cake cool completely and use the glaze recipe version of 2 tablespoons of lemon juice to one cup of powdered sugar. Drizzle icing over the cooled cake and allow it to ‘set’ for about an hour or so before serving.
