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Danish Lemon Cake Recipe
|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|
|Lemon extract||1 Tablespoon|
|Melted butter||2 Tablespoon|
Calories 263 Calories from Fat 180
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 75.9 mg
Sodium 76.4 mg3.2%
Total Carbohydrates 18 g6.1%
Dietary Fiber 0.18 g0.74%
Sugars 14.5 g
Protein 3 g5.2%
Vitamin A 2.9% Vitamin C 3.8%
Calcium 1% Iron 1.9%
*Based on a 2000 Calorie diet
Dissolve gelatin in 3/4 cup boiling water; cool.
Add oil and cake mix, blending thoroughly.
Add eggs, one at a time, mixing well.
Add lemon extract.
Pour batter in greased and floured tube or round 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 mixture.