Memaw's Lemon Sunshine Cake

A sunny and rich lemon cake made with cake and pudding mixes has peach nectar for a fruity taste. There's an easy lemon glaze on top, too.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 445 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

Pour batter into prepared cake pan.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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