- 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
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10-inch fluted tube pan (such as a Bundt(R)).
- 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.
05/14/2018
recipepes.com
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