Without a doubt, this cake is the greatest I’ve ever had. From Easter through Christmas, my Memaw used to prepare this. The whole family enjoys it! Delectable and simple to make!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 (10-inch) fluted tube cake |
Ingredients
- 1 (15.25 ounce) package lemon cake mix
- 1 (3 ounce) package instant lemon pudding mix
- ½ cup white sugar
- 4 large eggs
- 1 cup peach nectar
- ½ cup vegetable oil
- 2 cups sifted confectioners’ sugar
- ¼ cup peach nectar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
Instructions
- Preheat the 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 Facts
| Calories | 445 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 443 mg |
| Sugars | 51 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this cake for a while now and would not change a thing about it…..EXCEPT that I noticed, as many others certainly must have, that box cakes are no longer 18.25 ounces so I reduce the amount of sugar by about 1/4 cup and use a scant c. of oil and juice for the batter. It comes out perfect every time and is absolutely delicious! Today is my hubs birthday and he requested this cake! :>)
I made this exactly as written. It’s delicious, and was easy to make. To the reviewer who gave this a low rating just because she would only make a cake from scratch – you are missing out!
We are enjoying this!
My family and I love this cake. It’s easy to make and very moist. The first time I baked it, it lasted only 3 days. On day 3, my family requested that I make it again and to bake two at a time. This has become one of our favorite desserts. The only change I made was substituting the vegetable oil for unsalted butter. It was delicious!
No. It was abolutely delicious!
This is a great cake! I added a bit of ginger and nutmeg to the glaze to offset the sweetness and I got rave reviews. Definite keeper!!!
I actually split the batter and put 1/2 c lemon juice in one and 1/2 cup strawberry jam on the other then swirled them all around. It turned out super yummy!
Great cake! Very moist and tasty. The addition of the peach flavor gives the cake an interesting flavor twist. I didn’t actually have peach nectar so I puréed some canned peaches. This was the only change I made. I will make it again.
I followed directions and this cake came out awesome! I don’t know Memaw but tasting this cake makes me wish I did. Brought it to New Years Eve party and received many compliments. Will definitely make again.
Excellent cake. I will make it again.
I did swap peach nectar for lemon lime soda (I used diet Sun Drop), I used sugar-free lemon pudding mix and otherwise followed instructions / ingredients per the original. This cake is FANTASTIC!! Lemon-lime soda makes a great substitute if you don’t have peach nectar around. I would recommend halving the glaze – I thought the 2 cups of powdered sugar concoction was too much – it puddled around the base and made the bottom a little soggy, and I had to keep pouring it back into the bowl and re-drizzling it over the top trying to use it all. The glaze is a great addition, but I think half would be perfect. Great recipe!!
My kids loved this cake–it’s sweet and the flavors are sunny and bright. I think I prefer more natural flavors, but overall, a four star recipe. Thanks for sharing!
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!
Sounds great. Only I would make the lemon cake from scratch.
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!