Rating: 4.5 stars 4.7
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

15 mins
50 mins
1 hr
2 hrs 5 mins
1 10-inch fluted tube cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat 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

445 calories; protein 4.7g; carbohydrates 72.3g; fat 16g; cholesterol 73.1mg; sodium 442.5mg. Full Nutrition