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Ingredients
| lemon cake mix: 1 18.25oz package |
| dry lemon pudding mix: 1 3oz package |
| granulated sugar: 1/2 cup |
| eggs: 4 |
| peach nectar: 1 cup |
| vegetable oil: 1/2 cup |
| powdered sugar (sifted): 2 cups |
| peach nectar: 1/4 cup |
| lemon juice: 1 Tbl |
| lemon peel: 1 tsp |
Memaw's Lemon Sunshine Cake
Credit: AllRecipes
User rating:
"This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!"
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Prep Time
15 min -
Cook Time
50 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
- Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
- Pour batter into prepared cake pan.
- Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
- Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
- Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
- Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.