Lemon Cake
Minutes Prep time: 15
Minutes Total time: 150
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 150
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
2 tablespoons grated lemon peel
3/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 cup sliced strawberries
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 87 mg | 9% |
Carbohydrate | 40 g | 13% |
Cholesterol | 50 mg | 17% |
Total Fat | 13 g | 20% |
Iron | 1 mg | 5% |
Calories | 285 kcal | 14% |
Sodium | 279 mg | 12% |
Protein | 3 g | 6% |
Saturated Fat | 2 g | 11% |
Sugars | 25 g | 2% |
Vitamin C | 10 mg | 17% |
Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.
Combine dry cake mix, 1 cup water, eggs, oil and 2 tablespoons lemon peel in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes. Pour into prepared pan.
Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool 30 minutes. Remove from pan; cool completely on wire rack.
Glaze: Beat confectioners' sugar and lemon juice with wire whisk until smooth. Add water, if necessary, for desired consistency. Drizzle over cake; let stand until glaze is firm.
Garnish base of cake with strawberries and top each piece with a serving of Reddi-wip.
Lemon Cake