Monday, September 14, 2015

Lemon Sunshine Cake.docx

Lemon Sunshine Cake
1 (18.25 ounce) package lemon cake mix
1 (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
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2 cups sifted confectioners' sugar
1/4 cup peach nectar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

  1. Preheat oven to 350 degrees F
  2. Spray and flour a 10-inch Bundt pan - fluted
  3. 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.

  1. 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.

Source of recipe and photo:

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