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Lemon Tea Cake Recipe
|Dry yeast||1⁄2 Ounce (2 Packages, 1/4 Ounce Each)|
|Warm water||3⁄4 Cup (12 tbs)|
|Instant coconut cream pudding mix||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
|Butter||1⁄4 Cup (4 tbs), softened|
|All purpose flour||3 Cup (48 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Instant lemon pudding mix||3 1⁄2 Ounce (1 Package, 4 Serving Size)|
Serving size: Complete recipe
Calories 3232 Calories from Fat 599
% Daily Value*
Total Fat 68 g104.5%
Saturated Fat 36.3 g181.6%
Trans Fat 0 g
Cholesterol 755.4 mg
Sodium 2804.7 mg116.9%
Total Carbohydrates 600 g200%
Dietary Fiber 17.1 g68.2%
Sugars 109.5 g
Protein 64 g129%
Vitamin A 42.7% Vitamin C 0.55%
Calcium 19.9% Iron 129.9%
*Based on a 2000 Calorie diet
Add dry coconut cream pudding mix, salt, butter, 1 1/2 cups flour and 1 egg.
Blend well; beat 2 minutes at medium speed of mixer.
By hand, gradually stir in remaining flour.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Grease bottoms and sides of two 9-inch round layer pans.
Combine corn syrup, 2 eggs and dry lemon pudding mix in small mixer bowl.
Beat only until well blended, about 30 seconds.
Spread yeast dough evenly in pans, pushing dough halfway up sides.
Spread half of filling over dough in each pan.
Cover; let rise again until light, about 15 minutes.
Bake at 350° for 25 to 30 minutes.