Lemon Cake

Ingredients

Original recipe yields 12 servings
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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