“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!” - by ACYGAN
Ingredients
Adjust Servings
Original recipe yields 1 10-inch fluted tube cake
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
Amount Per Serving (12 total)
- Calories
- 445 cal
- 22%
- Fat
- 16 g
- 25%
- Carbs
- 72.3 g
- 23%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"Memaw knows how to make a lemon cake! Moist, delicious, and oh so lemony! Easy to make too! Thank you for sharing!! I didn't make any changes at all!..." See more"
Cindy in Pensacola
"I made this today and we just had a piece of it. It is very moist and very tasty and the frosting/icing is the best part. Anyway, if you are looking for a very moist, peachy, lemony cake, this is p..." See moreerfect. I used a bunt pan and it was done in about 47 minutes. Thank you Acygan for putting this recipe up!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
