Memaw's Lemon Sunshine Cake

Dairy Free
Health score
1%
Memaw's Lemon Sunshine Cake
125 min.
10
401kcal

Suggestions


Welcome to a slice of sunshine with Memaw's Lemon Sunshine Cake! This delightful dessert is a dazzling tribute to homespun love, perfectly crafted for those craving a burst of citrusy goodness. Imagine a fluffy, moist cake infused with the vibrant flavors of lemon that will brighten any gathering or celebration.

What makes this cake truly special is not just its refreshing taste but also its accommodating dairy-free profile, making it suitable for a wide range of dietary preferences. With each bite, you’ll experience a harmonious blend of sweet and tangy notes, enhanced by the luscious glaze that seeps into every nook and cranny of this inviting treat.

Perfectly paired with a cup of tea or served as a showstopper at your next gathering, Memaw's Lemon Sunshine Cake promises to delight your senses and leave everyone asking for seconds. The blend of peach nectar and lemon creates a unique flavor experience that sets it apart from traditional cakes, ensuring it becomes a cherished addition to your dessert repertoire.

Ready in just over two hours, this cake not only tastes exceptional but also evokes the warm, comforting memories of time spent in the kitchen with loved ones. So gather your ingredients, preheat your oven, and prepare to savor the essence of sunshine with each delicious slice!

Ingredients

  • cups confectioners' sugar sifted
  •  eggs 
  • ounce lemon pudding mix instant
  • 18.3 ounce lemon cake mix 
  • tablespoon juice of lemon 
  • teaspoon lemon zest grated
  • 0.3 cup peach nectar 
  • 0.5 cup vegetable oil 
  • 0.5 cup sugar white

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks
  • cake form

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  3. 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.
  4. Pour batter into prepared cake pan.
  5. 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.
  6. Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
  7. Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
  8. Place cake on a serving platter; poke holes in top of the cake with a fork.
  9. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Nutrition Facts

Calories401kcal
Protein4.09%
Fat11.97%
Carbs83.94%

Properties

Glycemic Index
7.01
Glycemic Load
6.98
Inflammation Score
-1
Nutrition Score
5.804347826087%

Flavonoids

Eriodictyol
0.07mg
Hesperetin
0.22mg
Naringenin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:401.04kcal
20.05%
Fat:5.41g
8.32%
Saturated Fat:1.72g
10.78%
Carbohydrates:85.34g
28.45%
Net Carbohydrates:84.68g
30.79%
Sugar:56.71g
63.02%
Cholesterol:65.47mg
21.82%
Sodium:445.97mg
19.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.15g
8.31%
Phosphorus:195.82mg
19.58%
Vitamin B2:0.21mg
12.34%
Calcium:120.52mg
12.05%
Folate:43.84µg
10.96%
Selenium:7.27µg
10.38%
Vitamin B1:0.13mg
8.75%
Iron:1.43mg
7.92%
Vitamin B3:1.22mg
6.1%
Vitamin E:0.86mg
5.73%
Manganese:0.11mg
5.43%
Vitamin K:5.64µg
5.37%
Vitamin B5:0.47mg
4.68%
Vitamin B6:0.07mg
3.68%
Vitamin B12:0.21µg
3.47%
Copper:0.06mg
2.79%
Fiber:0.66g
2.65%
Zinc:0.37mg
2.49%
Vitamin D:0.35µg
2.35%
Vitamin A:111.29IU
2.23%
Magnesium:7.99mg
2%
Potassium:53.44mg
1.53%
Vitamin C:0.84mg
1.02%
Source:Allrecipes