RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6823
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| Recipe Name: |
Lemon Cake - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| 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
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you have it available, use 1 tsp of lemon oil and then reduce your amount of water by 1 tsp.
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Ingredients:
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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. |
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| Nutrition per Serving: |
| Calories: |
155 |
Total Carbs: |
11.9 |
Net Carbs: |
11.6 |
| Cholesterol: |
52.8 |
Fat: |
11.9 |
Protein: |
1.82 |
| Fiber: |
0.35 |
Sodium: |
31.01 |
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