Memaw's Lemon Sunshine Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 1/2 cup white sugar
• 4 eggs
• 1 cup peach nectar
• 1/2 cup vegetable oil
• 2 cups sifted confectioners' sugar
• 1/4 cup peach nectar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 5 mins


• 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.