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Continental Lemon Cake Recipe
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Yellow cake mix||18 1⁄2 Ounce (1 package)|
|Confectioners sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2939 Calories from Fat 450
% Daily Value*
Total Fat 51 g79.2%
Saturated Fat 18.4 g91.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3293.9 mg137.2%
Total Carbohydrates 601 g200.4%
Dietary Fiber 31.1 g124.3%
Sugars 379.6 g
Protein 31 g61.3%
Vitamin A 2.3% Vitamin C 927.2%
Calcium 15.2% Iron 21.6%
*Based on a 2000 Calorie diet
Reserve 15 berries.
Slice remaining strawberries into serving bowl; sprinkle with granulated sugar.
Cover and refrigerate.
Heat oven to 350Â°.
Grease and flour a 12-cup bundt pan or a tube pan, 10x4 inches.
Prepare cake mix as directed on package except use 2 tablespoons less water.
Pour batter into pan.
Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool cake in pan 10 minutes.
Invert cake onto large serving plate; dust with confectioners' sugar.
Place reserved strawberries around base of cake and, if desired, add lemon leaves.
Cut cake into wedges and serve with sweetened strawberries.