Danish Lemon Cake Recipe
Ingredients
| Lemon gelatin | 10 Gram | |
| Cooking oil | 3⁄4 Cup (12 tbs) | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Lemon juice | 4 Tablespoon | |
| Yellow cake mix | 3 Ounce | |
| Eggs | 4 | |
| Lemon extract | 1 Tablespoon | |
| Melted butter | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 257 Calories from Fat 178
% Daily Value*
Total Fat 20 g31%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 75.9 mg25.3%
Sodium 72.6 mg3%
Total Carbohydrates 17 g5.8%
Dietary Fiber 0.18 g0.74%
Sugars 14 g
Protein 3 g5.1%
Vitamin A 2.9% Vitamin C 3.8%
Calcium 1% Iron 1.7%
*Based on a 2000 Calorie diet
Directions
Dissolve gelatin in 3/4 cup boiling water; cool.
Add oil and cake mix, blend- ing thoroughly.
Add eggs, one at a time, mixing well.
Add lemon extract.
Pour batter in greased and floured tube pan.
Bake for 50 minutes or until cake tests done.
Remove cake from pan while warm.
Combine all remaining ingredients.
Punch holes in warm cake with wooden pick; cover with sugar mix- ture.
Chef
