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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.