Lemon Cake Mix
Dassant lemon cake mixhas a tangy flavor and a dense, moist core, that bakes into a delightfully light, flavorful lemon cake. The slight sweetness of Meyer lemon provides a nontraditional twist on the fruit's tart reputation. You're sure to have fun baking this lemon cake mix a variety of different ways.
Download the Top Lemon Cake Recipes PDF
- Mixing Time: 1 minute
- Bake Time: 40 to 43 minutes
All You Need
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- Standard 8x8x2 pan
Preheat oven to 350°F. Lightly grease bottom and halfway up sides of a standard 8x8x2 pan with cooking spray or butter.
Combine eggs, milk, and oil. Add mix. Blend together until batter is smooth, approximately 1 to 2 minutes.
Pour batter into pan and spread, filling corners and leveling top.
Bake at 350°F for 40 to 43 minutes or until a toothpick inserted in center comes out clean.
Storage suggestion: 4 to 5 days in refrigerator covered with plastic wrap.
All ovens bake differently. Always double-check your oven temperature with an oven thermometer before baking.
Check cake at the minimum baking time, by inserting a toothpick in several locations. If the toothpick comes out clean, the cake is finished. If not, bake for an additional 3 to 5 minutes and recheck.
Follow mixing instructions. Portion batter 2/3 full in standard paper lined muffin cups. Bake at 400°F for 14 to 16 minutes.
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