Memaw's Lemon Sunshine Cake
12 servings
servings15 minutes
active time2 hours 5 minutes
total timeIngredients
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
Serving Size
-
Calories
445 kcal
Total Fat
16 g
Saturated Fat
4 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
73 mg
Sodium
443 mg
Total Carbohydrate
72 g
Dietary Fiber
1 g
Total Sugars
51 g
Protein
5 g
12 servings
servings15 minutes
active time2 hours 5 minutes
total time