Memaw's Lemon Sunshine Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch fluted tube pan (such as a Bundt). (5 minutes)

Recipe View 7 mins In a large bowl, beat together the lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup of peach nectar, and vegetable oil with an electric mixer on medium speed until well combined, about 2 minutes. Pour batter evenly into the prepared Bundt pan. (7 minutes)

Recipe View 50 mins Bake in the preheated oven until the top of the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, approximately 50 minutes. (50 minutes)

Recipe View 15 mins Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its moisture. (15 minutes)

Recipe View 5 mins In a separate large bowl, whisk together the sifted confectioners' sugar, 1/4 cup peach nectar, lemon juice, and grated lemon peel until the frosting is smooth and luscious. Add more peach nectar, a teaspoon at a time, if needed to reach desired consistency. (5 minutes)

Recipe View 5 mins Once the cake is completely cooled, invert it onto a serving platter. Using a fork or skewer, gently poke holes in the top of the cake. Slowly pour the prepared frosting over the cake, allowing it to seep into the holes and gracefully drizzle down the sides. This ensures every bite is infused with lemony sweetness. (5 minutes)