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Greek Lemon Cake Recipe
|Lemon cake mix||18 1⁄4 Ounce (1 Package 2-Layer Size Regular With No Pudding)|
|Uncooked farina||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 6785 Calories from Fat 3940
% Daily Value*
Total Fat 355 g546.8%
Saturated Fat 52.9 g264.6%
Trans Fat 0 g
Cholesterol 1080 mg
Sodium 3686.3 mg153.6%
Total Carbohydrates 789 g262.9%
Dietary Fiber 41.2 g164.7%
Sugars 455.3 g
Protein 112 g223.8%
Vitamin A 29.2% Vitamin C 39.9%
Calcium 131% Iron 157.5%
*Based on a 2000 Calorie diet
In large mixer bowl combine cake mix and farina.
Add milk, eggs, and oil.
Beat at medium speed of electric mixer for amount of time given on cake mix package.
Stir in 3/4 cup of the nuts.
Divide batter evenly between prepared pans.
Bake in 350° oven 30 to 35 minutes or till cakes test done.
Place on wire racks; do not remove from pans.
Meanwhile, in saucepan combine 1 1/2 cups water, sugar, lemon peel, and lemon juice; bring to boiling.
Boil gently, uncovered, for 10 minutes.
With fork, prick holes in tops of hot cakes.
Slowly spoon half of the hot syrup over each cake.
Sprinkle with remaining nuts.