Grease and flour a 10-inch tube pan to prevent sticking.

Preheat oven to 325 degrees Fahrenheit.

In a large bowl, combine the cake mix, lemon flavoring, orange juice concentrate, sugar, and apricot nectar.

Add salad oil to the mixture in the bowl.

Using an electric mixer, beat the ingredients at medium speed for approximately 2 minutes until well combined.

Add the eggs one at a time to the bowl, beating well after each addition to ensure they are fully incorporated.

Carefully pour the cake batter into the prepared tube pan, spreading it evenly.

Bake the cake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean or the cake springs back when lightly touched.

Once baked, remove the cake from the oven and allow it to cool in the pan for a set duration.

Invert the cake onto a serving dish or plate after the cooling.

Prepare the glaze by blending powdered sugar, lemon juice, and frozen orange concentrate in a separate bowl.

Mix the glaze ingredients until smooth.

Drizzle the glaze evenly over the cooled cake, allowing it to coat the top and sides.

Store the cake in a cake pan or airtight container to maintain its freshness and moisture.