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Recipe Summary

prep:
20 mins
bake:
45 mins
cool:
2 hrs 15 mins
total:
3 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 10-inch fluted tube pan; set aside. In a large bowl, beat cake mix, water, cooking oil, and egg whites with an electric mixer on low speed until moistened. Beat the mixture for 2 minutes on high speed. Stir in the lemon peel. Reserve 2 cups of the batter.

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  • In a small bowl, beat egg yolks on high speed for 2 minutes. Add reserved batter and lemon juice; beat until mixture is combined.

  • Layer batters alternately in prepared pan, beginning and ending with yolkless batter. Swirl lightly to marble. Bake in a 350 degree F oven for 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely.

  • To assemble cake, cut cake horizontally into three layers. Spread Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting. Makes 12 servings.

Nutrition Facts

434 calories; fat 20g; cholesterol 73mg; saturated fat 10g; carbohydrates 58g; mono fat 6g; poly fat 3g; insoluble fiber 0g; sugars 38g; protein 5g; vitamin a 340.1IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 461mg; potassium 96mg; calcium 131.3mg; iron 1.1mg.
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