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!
Original recipe makes 1 10-inch fluted tube cake
Ingredients
1 (18.25 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
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PREP
15 mins
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COOK
50 mins
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READY IN
2 hrs 5 mins
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.
Nutrition
Calories: 445 kcal
Carbohydrates: 72.3 g
Cholesterol: 82 mg
Fat: 16 g
Fiber: 0.5 g
Protein: 4.7 g
Sodium: 442 mg