Memaw's Lemon Sunshine Cake

Memaw's Lemon Sunshine Cake

5 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    2 h 5 m
Recipe by  ACYGAN

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 1 10-inch fluted tube cake



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  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.
  4. Pour batter into prepared cake pan.
  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.
  6. Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
  7. Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
  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.

Share It

Reviews (5)

Rate This Recipe
Life Tastes Good

Life Tastes Good

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!

Cindy in Pensacola

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 perfect. I used a bunt pan and it was done in about 47 minutes. Thank you Acygan for putting this recipe up!

GramaMarie B

GramaMarie B

Sounds great. Only I would make the lemon cake from scratch.

More Reviews

Similar Recipes

Luscious Lemon Cake

Luscious Lemon Cake

Lemon Glazed Cake

Lemon Glazed Cake

Glazed Lemon Supreme Pound Cake

Glazed Lemon Supreme Pound Cake

Lemon Poke Cake II

Lemon Poke Cake II

Lemon Pound Cake II

Lemon Pound Cake II

Lemon Apricot Cake

Lemon Apricot Cake


Amount Per Serving (12 total)

  • Calories
  • 445 cal
  • 22%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 72.3 g
  • 23%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 442 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Lemon Poke Cake II


next recipe:

Luscious Lemon Cake