Lemon Cake

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. PAM® for 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

Ingredients

No ingredients are listed for this recipe.