b loaf tin or round cake tin.
Put all the
Let cool slightly.
Combine cake mix, lemon zest, oil, water, eggs
o 300\u00b0F. For the lemon compote, thinly slice the lemons
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
oth the scones and the drizzle.
Cut up butter into
0 seconds.
Add the lemon cake mix, mix until incorporated.
ombined. Add baking powder and lemon zest.
Pour batter into
his mixture, together with the lemon zest, then pulse just until
rease bundt pan.
Combine cake mix, pudding mix, eggs, water
Bake cake accrording to package directions, in a 10-inch tube pan. Let cool.
Split cake into 3 layers. Stir pie filling until smooth, spread 1/3 of filling between each layer and on top of cake. Frost top, sides and center with whipped topping .
Refrigerate.
NOTE: Cake and pie filling can be made ahead of time.
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.
Prepare and bake cake mix using the package directions for two eight inch cake pans.
Cool as directed.
Mix half the condensed milk and half the lemon juice in a bowl.
Spread between the cake layers.
Mix the remaining condensed milk, remaining lemon juice and the whipped topping in a bowl.
Spread over the top and side of the cake.
Chill until serving time.
nd sugar together, add the lemon zest and eggs then beat
atter into pan.
Bake cake on bottom rack of oven
Empty lemon supreme cake mix and instant pineapple pudding into a large mixing bowl.
Add oil and eggs.
Beat about 2 minutes.
Add 7-Up and mix until well blended.
Pour into a greased and floured cake sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Bake 35 to minutes or until done.
While still hot spread with Icing.
ICING:
Cook margarine, sugar, pineapple, flour and eggs until thick.
Add coconut and blend well.
Spread over cake while both are still warm.
Mix the cake mix, eggs, oil, apricot nectar and sugar about 2 minutes on medium speed.
Bake at 325 degrees for 1 hour in a tube pan.
Mix powdered sugar and lemon juice together and drizzle over the top of the cake after it has cooled a bit, but still warm.
Measure 1 cup dry cake mix; set aside.
Combine remaining mix with 1 egg and oil.
Press in the bottom of a greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 10 minutes.
Measure 1 cup dry cake mix and set aside.
Combine remaining mix with egg and oil.
Press in the bottom of a greased 13 x 9 x 2-inch pan and bake at 350\u00b0 for 10 minutes.
Meanwhile, combine reserved mix, 2 eggs and remaining ingredients.
Beat at low speed for 2 minutes.
Spread over baked crust; bake at 350\u00b0 for about 35 minutes and cool.