Name: Memaw's Lemon Sunshine Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Lemon cake mix - 1 (18.25 ounce) package; Instant lemon pudding mix - 1 (3 ounce) package; White sugar - ½ cup; Eggs - 4; Peach nectar - 1 cup; Vegetable oil - ½ cup; Sifted confectioners' sugar - 2 cups; Peach nectar - ¼ cup; Lemon juice - 1 tablespoon; Grated lemon peel - 1 teaspoon

Ingredients for - Memaw's Lemon Sunshine Cake

1. Lemon cake mix 1 (18.25 ounce) package

2. Instant lemon pudding mix 1 (3 ounce) package

3. White sugar ½ cup

4. Eggs 4

5. Peach nectar 1 cup

6. Vegetable oil ½ cup

7. Sifted confectioners' sugar 2 cups

8. Peach nectar ¼ cup

9. Lemon juice 1 tablespoon

10. Grated lemon peel 1 teaspoon

How to cook deliciously - Memaw's Lemon Sunshine Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Grease and flour a 10-inch fluted tube pan (such as a Bundt®).

3 . Stage

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.

4 . Stage

Pour batter into prepared cake pan.

5 . Stage

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.

6 . Stage

Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.

7 . Stage

Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.

8 . Stage

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.