Continental Lemon Cake Recipe
Ingredients
| Strawberries | 1 Quart | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Yellow cake mix package | 1 | |
| Confectioners' sugar | ||
Directions
Wash and hull strawberries.
Reserve 15 berries.
Slice remaining strawberries into serving bowl; sprinkle with granulated sugar.
Cover and refrigerate.
Heat oven to 350°.
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.
Reserve 15 berries.
Slice remaining strawberries into serving bowl; sprinkle with granulated sugar.
Cover and refrigerate.
Heat oven to 350°.
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.
Chef
