Ingredients Original recipe yields 12 servings Ingredient Checklist 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 Directions Instructions Checklist 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 Mix confectioners’ sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting. Step 8 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.
