Apricot Nectar Cream Cheese Cake

1 (18.25 ounce) box butter cake mix
1/4 cup (1/2 stick) butter
3/4 cup apricot nectar
3 eggs
2 tablespoons lemon extract
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 1/2 tablespoons lemon juice

Glaze
Juice of 2 lemons
1 cup sifted confectioners' sugar

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Using an electric mixer, combine cream cheese, sugar and lemon juice.

Pour cake mix into bowl. Mix in butter with a fork. Pour in apricot
nectar; 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 1/2 to 1
minute.

Bake for 45 minutes or until cake is golden brown. Glaze as soon as
cake is removed from oven.

Glaze: 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 F for about
15 to 20 minutes.