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Recipe to Print-Lemon Cake

$scale_by Recipe Name: Lemon Cake Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Fruit Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 5.00 Minutes Number of Servings: 16 Inactive Prep Time: 30.00 Minutes Original Num Servings: 16 Cooking Time: 30.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.17 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: If you have it available, use 1 tsp of lemon oil and then reduce your amount of water by 1 tsp.

Ingredients: Directions: Mix together the cake mix, eggs, jello, extract, oil, zest and water and beat for 5 minutes on medium. Pour into greased and floured bundt pan. Bake at 350 degrees for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then turn it out onto a cake circle or a serving plate. Let cake cool an additional 20 minutes before glazing. Mix together icing ingredients. Drizzle with icing.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00