Taken from Cooks.com
1 1/4 c. butter
□ 2 1/4 c. sugar
□ 7 eggs
□ 2 1/2 c. flour
□ 2 1/2 tsp. lemon or orange extract
Cream butter and sugar together. Add eggs one at a time. Add flour, all at once, beat well. Add flavoring. Pour batter into greased bundt pan. Bake at 325 degrees for 1 hour or until done.
GLAZE:
□ 1/2 lb. conf. sugar
□ Grated rind of 1 orange
□ Grated rind of 1 lemon
□ 2 tbsp. orange juice
□ 1 tsp. lemon juice
Mix all ingredients together. Spread on cake while it is still warm.
1 pkg. lemon cake mix
□ 1 pkg. (4 servings) lemon instant pudding
Mix:
□ 4 eggs
□ 1/2 c. vegetable oil
□ 1 c. water
Place all ingredients in a large bowl and beat at medium speed for 3 minutes. Pour into buttered bundt pan and bake for 35 minutes. Cool on wire rack for 5 minutes before removing from pan. (Bake at 350 degrees.)
ICING:
□ 1 1/3 c. powdered sugar
□ 5 tbsp. fresh lemon juice
□ 1/3 c. Angel Flake coconut
Blend together sugar and lemon juice. Stir in coconut. Poke holes in cake with fork. Spoon icing over top and sides of warm cake.
1 pkg. butter yellow
3/4 c. apricot nectar
1/4 c. butter, softened
3 eggs
FILLING:
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 tbsp. lemon juice
1/2 c. flaked coconut
GLAZE:
2 c. powdered sugar
2 tbsp. lemon juice
2 tbsp. apricot nectar
Preheat oven to 350 degrees. Grease and flour 10 inch bundt or tube pan. In large bowl combine first 4 ingredients. Beat with electric mixer per cake package. Spoon thick batter into prepared pan. In a small bowl, combine all filling ingredients, beat until smooth. Spoon filling around center of batter in pan, being carefully not to let it touch sides of the pan.
Bake at 350 degrees for 50 to 55 minutes. Cool upright in pan 1 hour remove from pan. Cool. Combine ingredients for glaze until smooth, drizzle over cake.