Ingredients
12
12 servings
- •floured cooking spray
- •1 (18.25 ounce) package lemon cake mix
- •1 (3 ounce) package instant lemon pudding mix
- •0.5 cup white sugar
- •4 eggs
- •1 cup peach nectar
- •0.5 cup vegetable oil
- •2 cups sifted confectioners' sugar
- •0.25 cup peach nectar
- •1 tablespoon lemon juice
- •1 teaspoon grated lemon peel
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt).
- 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.
- 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.
- Cool cake in the pan for 15 minutes before removing to a wire rack to cool completely.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 445
- Carbohydrate: 72g
- Fat: 16g
- Fiber: 1g
- Protein: 5g
- Sugar: 51g
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