Try this Heavenly Lemon Angel Cake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350. Prepare cake mix according to package directions. Pour batter into ungreased 9x13 pan. Bake on center rack in oven 35-40 minutes or until crust is golden brown, cracked and firm to the touch. Cool completely. Poke holes in cake about 1 1/2 inches deep and 1/2 inch apart using fork. Zest lemon to measure 1 T. zest. Juice lemons to measure 1/4 cup juice. In small bowl, combine lemon juice, zest and powdered sugar; whisk until smooth. Slowly pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set. Serve with raspberries and whip cream.
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Serving Size: 1 Serving (463g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 800 | ||
Calories from Fat: 244 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 91.2mg | 28 % | |
Sodium 165.1mg | 6 % | |
Potassium 444.1mg | 12 % | |
Total Carbohydrate 141g | 41 % | |
Dietary Fiber 9.4g | 37 % | |
Sugars, other 131.6g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 800
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