Memaw's Lemon Sunshine Cake
Description
This lemon sunshine cake is made with cake and pudding mixes and has peach nectar for a fruity taste. An easy lemon glaze is the finishing touch.
Ingredients
•
floured cooking spray
•
1 (18 1/4 ounce) package lemon cake mix
•
1 (3 ounce) package instant lemon pudding mix
•
1/2 cup white sugar
•
4 eggs
•
1 cup peach nectar
•
1/2 cup vegetable oil
•
2 cups sifted confectioners' sugar
•
1/4 cup peach nectar
•
1 tablespoon lemon juice
•
1 teaspoon grated lemon peel
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
2
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.
3
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.
4
Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
5
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.
6
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.