Lemon Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Betty Crocker White Cake whole boxGranulated Sugar, 2 cup Lemon Juice, .5 cup Cool Whip Whipped Topping, 8 oz containerLemon zest
No real recipe. I just took a white cake mix and added what it says to add. Then I added maybe a ¼ cup of lemon juice, zest from 1 lemon, and a ¼ tsp of lemon extract. Bake it for the normal amount of time. When it comes out of the oven and is still hot, poke holes all over it with a fork. Then take maybe ½ cup of lemon juice, ¼ cup water, zest from ½ a lemon, ¼ tsp lemon extract and enough powdered sugar to thicken it to the consistency of maybe egg whites? That’s the hard part. Anyway, it needs to be loose enough to pour over the cake and soak in to the cake holes. After that all cools, use a small container of cool whip (or however much you want) and add the other ½ of a lemon zest and an 1/8 cup of lemon juice.
Number of Servings: 24
Recipe submitted by SparkPeople user DAISYLADEN.
Number of Servings: 24
Recipe submitted by SparkPeople user DAISYLADEN.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 145.1 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 0.0 g
- Protein: 1.0 g
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