et cool slightly.
Combine cake mix, lemon zest, oil, water, eggs
en a hand held mixer for a maximum of 3 minutes
For Scones:
Preheat oven to
he oven to 300\u00b0F. For the lemon compote, thinly slice the
For the Lemon Pound Cake:
Preheat oven to 325\
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).
lour, baking powder, xylitol and lemon zest in a large bowl
Prepare the yellow cake mix as directed for a 9 X 13 pan
d line a 20cm square cake tin. Using an electric hand
wo clean 9 inch round cake pans. Pierce cakes with large
urdle - this is vital for making the cake rise properly.
Take
ell after each.
Add lemon juice and rind.
Mix
FOR THE COFFEE CAKE: Preheat oven to 400 degrees
irections (I substitute Mayonnaise for oil in cake recipe) and bake as directed
beat for at least 30 seconds.
Add the lemon cake mix, mix
For the Angel Cake:
Preheat the oven to
rease bundt pan.
Combine cake mix, pudding mix, eggs, water
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.
he food processor and process for 2 minutes, scraping the sides
an.
Bake cake on bottom rack of oven for 60-70