I don’t know what it is about pound cakes that I have such an affinity for. Maybe it’s the ease of making them or maybe it’s just completely nostalgic. Pound cakes are a big deal down south and they seem to always be a staple in my life. Pound cakes were on every holiday table, every church potluck, every front porch when there is new baby or death in the family of a friend. I just have a lot of good memories about said pound cake, not to mention, they are delicious (if they are done right).
We are about to head into fall and all the spicy pumpkin and apple flavors this world has to offer, but before we leave this ‘hotter than h-e-double-hockey sticks’ time we are living in, let’s make this ‘perfect for summer’, semi-homemade pound cake. I know a lot of you want an EASY recipe for your a summer dessert and this one can not be easier! Starting with a box of cake mix and adding some fresh and fruity elements to take this super moist, super flavorful cake over the top.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowls // Cake Mix // Pudding Mix // Peach Nectar
Recipe (Cake):
STEP 1: Preheat oven to 350 degrees and grease and flour a bundt pan.
STEP 2: Add cake mix, pudding mix, sugar, eggs, peach nectar, and vegetable oil into a large mixing bowl. Beat together into just combined.
STEP 3: Pour batter into prepared pan.
STEP 4: Bake for 45-50 minutes or until toothpick comes out clean.
STEP 5: Allow cake to cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
Recipe (Glaze):
STEP 1: Sift confectioners’ sugar into a mixing bowl.
STEP 2: Add peach nectar, lemon juice and lemon zest and mix until smooth.
STEP 3: Poke cooled cake with toothpick or fork.
STEP 4: Pour glaze over cake and allow to soak in.
STEP 5: Pour a second layer of glaze over cake.
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Printable Recipe:
Peachy Lemon Pound Cake
Ingredients
Cake:
- 1 box lemon cake mix
- 1 (3 oz) box instant lemon pudding mix
- 1/2 cup white sugar
- 4 eggs
- 1 cup peach nectar
- 1/2 cup vegetable oil
Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup peach nectar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350 degrees and grease and flour a bundt pan.
- Add cake mix, pudding mix, sugar, eggs, peach nectar, and vegetable oil into a large mixing bowl. Beat together into just combined.
- Pour batter into prepared pan.
- Bake for 45-50 minutes or until toothpick comes out clean.
- Allow cake to cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
- Make glaze: Sift confectioners' sugar into a mixing bowl.
- Add peach nectar, lemon juice and lemon zest and mix until smooth.
- Poke cooled cake with toothpick or fork.
- Pour glaze over cake and allow to soak in.
- Pour a second layer of glaze over cake.
2 thoughts on “Peachy Lemon Pound Cake”