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Saturday, 25 October 2014       

golden lemon cake Recipe


Golden Lemon Cake
1 (18.25 ounce) box lemon cake mix
1/3 cup vegetable oil
2 eggs
2 cups unpeeled yellow squash, grated
3/4 cup unsweetened crushed pineapple, well drained
1/2 cup sliced almonds

Preheat oven to 325 degrees F. Spray a 9 x 13-inch pan or a 12-cup Bundt or tube pan with cooking spray and set aside.

In a large mixing bowl, beat together cake mix, oil and eggs at low speed until moistened. Continue beating at medium speed for 2 minutes. Fold in squash, pineapple and almonds, thoroughly blending all ingredients. Pour batter into prepared pan and bake for 45 to 55 minutes for the 9 x 13-inch pan or 60 to 70 minutes for the Bundt pan. Cake is done when a cake tester comes out clean.

Makes 16 servings.

Nutritional information per serving: 215 calories, 10 g fat, 31 g carbohydrate, 2 g fiber, 3 g protein, 34 mg cholesterol, 220 mg sodium


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