This cake was very easy to make!!
It is moist and delicious
and beautiful too!
This makes a great summer dessert that will impress your friends and family!
it goes fast, so don't expect it to last long...
Ingredients
1 (18.25 ounce) package lemon cake mix1 (3 ounce) package instant lemon pudding mix
1/2 cup sugar
4 eggs
1 cup peach nectar
1/2 cup vegetable oil
For the Glaze
1/4 cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Directions
- Preheat oven to 350 degrees F
- Spray and flour a 10-inch Bundt pan - fluted
- Beat lemon cake mix, lemon pudding mix, sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed until mixed. Pour batter into prepared cake pan. Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 50-55 minutes. Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
Glaze
- 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.
Recipe source: allrecipes Memaw's Lemon Sunshine Cake
This is the bundt pan I have. It is great at a reasonable price!
I love lemon, any way I can get it! This looks so good, I'll have to give it a try. Pretty cake too!
ReplyDeleteI share your love for lemon! This is the perfect cake to make for company! Beautiful and sure to please!! Keep me posted - I'd love to hear what you think!
DeleteI want some NOW!!!!
ReplyDeleteLOL, that last comment is from me, Laura Moreau. I guess I need to start blogging on here to have my name show up.
ReplyDeleteLOL Laura! I noticed some show up and some don't. I think you can still edit your profile even if you don't have a blogspot, but I'm not totally sure haha. Thanks for stopping by!!
DeleteYUM-MO! Have you ever tried something like this without the cakemix...I have a great poundcake recipe, I ownder if adding the glaze would lemony it up?
ReplyDeleteI haven't. I have always preferred to make cakes from scratch until I found this 'doctored up' way to make cake mix cakes. They turn out so moist and yummy. Definitely make the glaze - it is so freaking good. Poke holes in the cake and pour over sloooowwwwwly. Let me know if you try it!
DeleteWhat a beautiful, sunny, summer cake!
ReplyDeleteThanks, Valerie!
DeleteHow yummy is that? My goodness! I'm pinning this one because I have lemon lovers in the house. Thank you for sharing at Foodie Friends Friday.
ReplyDeleteDangerously yummy! I can't be alone with this cake!
DeleteThis looks so good. I am pinning this for the future! Thanks for sharing on Foodie Friends Friday!
ReplyDeleteI always used Apricot Nectar in mine. This was mine Daddy's favorite cake..I miss him..I love anything Lemon!
ReplyDeleteYes! Apricot works just as well. Your daddy had wonderful taste (((hugs))). I have a love affair with lemon also, and now I'm craving this cake!! Thanks for stopping by! http://www.facebook.com/LifeTastesGoodBlog?ref=hl
DeleteI looked for peach nectar but couldn't find any, do I have to use it??
ReplyDeleteHi Miranda, thanks for stopping by! You can substitute apple juice or apricot nectar if you like. That peach nectar is tricky to find. I found it in my grocery where they have the fruit juices. It came in a 6 pack of small cans. Good luck. This cake is one of our faves!!
DeleteThank you I found some today !!!!!! Making this tomorrow night!!!!
DeleteYou are most welcome! Enjoy it! It disappears quickly in my house! We can't stop eating it!!
DeleteI found the peach nectar where they sell Hispanic foods.
ReplyDeletegreat tip! thanks!
DeleteGood grief this looks fantastic! I love lemon! I'm intrigued by the peach nectar and lemon. I bet the flavors are amazing together. This is a MUST TRY!! Thank you Marion!!
ReplyDelete#LusciousLemonCake
I'm a huge lemon fan too! Thanks for stopping by Mary!! Have a super day ~Marion
DeleteLooks great! Plan on making it today, but wondered if it needs refridgerated?
ReplyDeleteGreat! Enjoy! and do you deliver? heehee I could go for a piece of this right now!!
DeleteNo, it doesn't need refrigeration. You can if you prefer your cake cold, but you should be able to store this in an airtight container for a day or two. If you aren't going to eat it all up in a day or two (it never lasts longer than that in our house), then I would suggest maybe thinking ahead and freezing some of it to enjoy later. Thanks for stopping by ~Marion
Great recipe! Thanks for sharing. One quick question – does the sugar make the cake really sweet. I don’t want too sweet of a cake as we glaze it.
ReplyDeleteThanks.
Jaya, thanks for stopping by! I don't think this one is too sweet, and I'm usually pretty picky about that, but we all have different levels of tolerance for sweetness! I would suggest when making the glaze go ahead and add the sugar a little at a time and keep tasting until you have it just right! Another trick to help cut the sweetness is to add some unsalted butter. It really helps! I would love to know how it worked for you! ~Marion
DeleteMarion— I baked the cake for a Girls Brunch on Saturday. Everyone loved it! I didn't change anything in the recipe above as I didn't want to experiment anything different!!! The cake tastes just like the Lemon Pound Cake from Starbucks which I completely love!!!! Thank you so much. This recipe is special! ~ Jaya.
DeleteJaya, I'm doing a happy dance!! So glad everyone loved it! Thank you very much for letting me know!! You just started my day off with a smile on my face for sure! Thank you!!! ~Marion
DeleteI made this for a function and I was devastated because I purchased cook and serve instead of instant. I went ahead and I could see a difference in the texture of the cake but the flavor was wonderful. Lemony and not too sweet, the glaze...they were scraping it off the plate, lol. I cant wait to make it right. This is definitely in the rotation, thanks for the recipe!
ReplyDeleteOh no! Yes, the instant is a must with this. So sorry it didn't turn out, but glad everyone liked it still!! It is definitely one of our faves. I love how easy it is! You are most welcome!! Thanks so much for stopping by and letting me know! ~Marion
DeleteI have a bit of a problem.... I hunted and hunted for an 18.25 oz box of Lemon Cake mix and had no luck. So I bought 2 (16.5oz) boxes instead. Also, the instant pudding is 3.4oz and not 3. I am making this tonight for my roommate who sadly isn't a chocolate lover. I don't want to ruin it, so what do I do measurement wise with the cake mix/pudding mix?
ReplyDeleteMary, I'm so sorry I didn't see this sooner! I have been running around like a mad woman today to help my daughter get ready to head back to college this weekend. She leaves early in the morning! But back to the cake.... Luckily cake mixes are very forgiving, and you can use the box of cake mix and the box of pudding you purchased. Make sure it is the instant pudding mix though. That does make a difference. I hope that helps. Have a lovely weekend, and enjoy the cake! ~Marion
DeleteI went to two different stores looking for Peach Nectar and substituted with Mango....delicious!
ReplyDeleteSorry you could't find the peach, Shannon, but mango is a great substitute!! Thanks for sharing, and I'm so glad you love the recipe!! Have a super week! ~Marion
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