Name: Memaw's Lemon Sunshine Cake recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

445.1 calories carbohydrate: 72.3 g cholesterol: 73.1 mg fat: 16 g fiber: 0.5 g protein: 4.7 g saturatedFat: 3.5 g servingSize: - sodium: 442.5 mg sugar: 51.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
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.
Pour batter into prepared cake pan.
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.
Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
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.

Recipe Yield

1 10-inch fluted tube cake

Recipe Note

This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!

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