Recipe: Lemon Velvet Cake (2-1/2)

Not having tried these, thought I'd post a couple. The one with apricot nectar sounds good, but it is incomplete. Perhaps the missing ingredient is powdered sugar for the glaze, similar to the first recipe? Thought I'd post it anyway because apricot nectar sounded wonderful. None of these sound are close to red velvet cake, one of my all-time favorites, but let us know if you try a lemon velvet version.Lemon Velvet Cake #1

1 pkg. lemon cake mix
3/4 c. water
1 pkg. lemon Jello
4 eggs
3/4 c. Wesson or peanut oil

Topping:
1/2 c. lemon juice
2 c. powdered sugar

Mix cake mix, eggs, water, oil and Jello until creamy. Pour into greased 9x1 pan. Bake at 350 for 40 minutes or until done. Prick the top well with a fork, while still hot. Then drizzle the lemon and powdered sugar mixture over the top. May be served with whipped cream and maraschino cherries.Lemon Velvet Cake #2

1 pkg. Betty Crocker lemon velvet cake mix
1 pkg. lemon Jello instant pudding
4 eggs
3/4 c. vegetable oil
3/4 c. water

Mix all of above at one time and pour into a very large oiled pan. Bake 35-40 minutes at 375. Immediately after removing from oven, poke top full of holes. Top the cake with the following (heat of cake forms glaze): 1/3 c. orange juice + 2 T. oil.Lemon Velvet Cake #3 (incomplete)

1 pkg. lemon cake mix
3/4 c. apricot nectar
3/4 c. oil
1 pkg. lemon Jello
2 T. lemon extract
4 eggs

Mix ingredients and bake in greased tube pan at 350 degrees until cake shrinks from sides of pan. Mix: lemon juice, [SOMETHING MISSING?] enough to make a thin sauce. Pour over cake while cake is still hot.