Zutaten für Lemonade Cake 3
- Lemon Jell O Gelatin
- Water
- Lemon Cake Mix
- 3 large eggs
- 1/4 cup unsweetened applesauce
- Frozen Lemonade Concentrate
- 1/4 cup granulated sugar (for glaze, optional)
- Whipped Topping
- Powdered sugar (for dusting, optional)
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Zubereitung von Lemonade Cake 3
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan generously. (Use baking spray with flour for best results)
- In a small bowl, dissolve 1 (3 ounce) package lemon-flavored gelatin in 1/2 cup boiling water. Stir until completely dissolved. Let cool completely; do not allow to set.
- In a large bowl, combine: 1 box (15.25 ounces) yellow cake mix, 3 large eggs, and 1/4 cup unsweetened applesauce.
- Add the cooled gelatin mixture to the batter.
- Beat with an electric mixer on medium speed for 2 minutes, or until well combined.
- Pour batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Meanwhile, prepare the glaze (optional): Whisk together 1/2 cup lemonade concentrate and 1/4 cup granulated sugar until smooth. Set aside.
- While the cake is still warm, run a thin knife or spatula around the edges of the pan to loosen the cake.
- Let the cake cool completely in the pan (about 1 hour).
- Once cooled, carefully invert the cake onto a serving plate.
- Drizzle with the lemonade glaze (if using), top with whipped cream, or dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
118g
Fat
7g
Carbs
16g
