Ingredients
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1 box lemon chiffon cake mix
1/2 c. vegetable oil
1 egg
1/3 c. lemon juice (with some pulp) or juice of 3 Key limes
Preparation
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Add juice to egg and beat with fork, then add oil and cake mix. Use an electric mixer to cream the batter.
Scoop out batter by teaspoonful and place 2-inches apart on a cookie sheet.
Place a pecan half or slice of cherry on top.
Bake for 10 minutes at 350\u00b0.
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