Egg Beaters:

RECIPE

A moist lemon cake drizzled with a lemon glaze served with fresh strawberries

Recipe Rating

23 ratings.

Time:

Hands On: 15 minutes
Total Time: 2 hours 30 minutes

Servings:

Makes 12 servings (1 slice of cake with 1 heaping tablespoon strawberries each)

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Ingredients

PAM� Baking Spray
1 pkg (18.5 oz each) yellow cake mix with pudding in the mix
1-1/4 cups water
3/4 cup Egg Beaters� Original or Egg Beaters� 100% Liquid Egg Whites
1/4 cup Pure Wesson� Canola Oil
2 tablespoons grated lemon peel

Glaze:
3/4 cup confectioners' sugar
2 tablespoons fresh lemon juice
1 cup sliced strawberries
Additional grated lemon peel and Reddi-wip� Original Whipped Light Cream, optional

Directions

Preheat oven to 350�F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.
Combine dry cake mix, 1-1/4 cups water, Egg Beaters, oil and 2 tablespoons lemon peel in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high 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 onsistency. Drizzle over cake; let stand until glaze is firm.
Garnish base of cake with strawberries just before serving. Serve with Reddi-wip, if desired.

Nutrition Facts

Amount per Serving

Calories

267

% Daily Value*

Total fat

14%

9 g

Saturated fat

1 g

Cholesterol

0 MG