b loaf tin or round cake tin.
Put all the
Let cool slightly.
Combine cake mix, lemon zest, oil, water, eggs
Heat oven to 180 degrees Celsuis.
Mix margarine, sugar, flour, milk, eggs, & rind of lemon in a bowl.
Put in rectangular tin (meatloaf tin) & bake for 40 - 45mins.
Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.
Leave to cool (if you can!) then enjoy! :o).
Bake cake mix according to box directions.
While still warm, poke several holes all over cake. Melt butter, powdered sugar and enough lemon juice to taste and to make it easy to drizzle.
Pour over cake. Refrigerate.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
For the Lemon Pound Cake:
Preheat oven to 325\
d sugar until thick and lemon-colored. Beat in the
lour, baking powder, xylitol and lemon zest in a large bowl
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
Pour yellow cake mix into large mixing bowl.
Add 3 eggs, 1 can Lemon Pie Filling, 1/4 cup water, and 1/4 cup vegetable oil.
Mix with mixer for 2 minutes on medium-high speed.
Pour into a greased bundt cake pan.
Bake for 40-50 minutes at 350 degrees Fahrenheit.
Cool cake for 10 minutes, then remove from pan onto cake plate.
Microwave 1/3 to 1/2 can of frosting until consistency of glaze.
Drizzle frosting onto top of cake, letting it drip down sides.
Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325\u00b0F in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.
oth the scones and the drizzle.
Cut up butter into
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
ubstitute Mayonnaise for oil in cake recipe) and bake as directed for
0 seconds.
Add the lemon cake mix, mix until incorporated.
ellow, about 30 seconds; add lemon cake mix and beat until completely
Make the cake recipe as directed, add the rum to the mix.
Bake the cake in a rectangular glass dish preferably, you don't have to grease it.
Mix the evaporated milk, condensed milk and whole milk.
When the cake is still hot, poke it with a fork and pour the milk mix on the cake slowly until is all absorbed.
Put the cake in the refrigerator until is cold.
Spread the Cool whip on the cake and serve it in squares.
ombined. Add baking powder and lemon zest.
Pour batter into
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals.
Cream butter and sugar until fluffy.
Beat egg yolks in separate bowl until light and lemon colored.
Blend into creamed mixture. Sift the dry ingredients well.
Add to creamed mixture alternately with the milk blending well.
Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.