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Lemon Cake Dessert Recipe
|Biscuit baking mix||3 Cup (48 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Lemon-flavored gelatin||3 Ounce (1 Package)|
|Water||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Confectioners sugar||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Ice cream/Sweetened whipped cream||1 Pint|
Serving size: Complete recipe
Calories 5119 Calories from Fat 1803
% Daily Value*
Total Fat 202 g310.9%
Saturated Fat 60.9 g304.3%
Trans Fat 19.1 g
Cholesterol 1111.9 mg
Sodium 5722.3 mg238.4%
Total Carbohydrates 759 g253%
Dietary Fiber 9.4 g37.5%
Sugars 508.6 g
Protein 77 g153.9%
Vitamin A 68.3% Vitamin C 100.8%
Calcium 89.8% Iron 70%
*Based on a 2000 Calorie diet
Grease and flour oblong pan, 13 X 9 X 2 inches.
Blend all ingredients except confectioners' sugar, lemon juice and ice cream in large mixer bowl 1/2 minute on low speed, scraping bowl frequently.
Beat 4 minutes on medium speed, scraping bowl occasionally.
Pour batter into pan.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Cool 5 minutes.
Mix confectioners' sugar and lemon juice.
Make many holes in top of cake with fork; pour lemon mixture evenly over top.