Memaw's Lemon Sunshine Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Grease and flour a 10-inch fluted tube pan (such as a Bundt).

Step 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.

Step 4
Pour batter into prepared cake pan.

Step 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.

Step 6
Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.

Step 7
Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.

Step 8
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.