Memaw's Lemon Sunshine Cake

• servings: 12 servings
• active time: 15 minutes
• total time: 2 hours 5 minutes

Ingredients

floured cooking spray

1 (18.25 ounce) package lemon cake mix

1 (3 ounce) package instant lemon pudding mix

½ cup white sugar

4 eggs

1 cup peach nectar

½ cup vegetable oil

2 cups sifted confectioners' sugar

¼ cup peach nectar

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).

Beat together lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan.

Bake in the preheated oven until the top of cake springs back when lightly pressed and a toothpick inserted into the middle comes out clean, about 50 minutes.

Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.

Mix together confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a large bowl with an electric mixer until frosting is smooth.

Invert cooled cake onto a serving platter; poke holes in the top of cake with a fork. Pour frosting slowly over cake, allowing it to soak into the holes and drizzle down the sides.

Nutrition

• Calories: 445 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 73 mg
• Sodium: 443 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 1 g
• Total Sugars: 51 g
• Protein: 5 g