GLAZED LEMON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. – Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, FatContent 17g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 419mg sodium, CarbohydrateContent 53g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
ZUCCHINI SPAGHETTI RECIPE - GOOD FOOD
This "spaghetti" is made from zucchini, extruded through a vegetable spiraliser into long, curling strands of raw vegetable goodness. The garlic, lemon and parmesan really make it feel, and taste, like pasta.
Provided by Jill Dupleix
Categories Dinner
Total Time 30 minutes
Yield SERVES 2
Number Of Ingredients 9
Steps:
1. Spiralise the zucchini, or use a vegetable peeler to shave the zucchini lengthwise, then slice each shaving into long thin strips.
2. Toss the cherry tomatoes and radishes with the olive oil, sea salt and pepper. Add the zucchini and lightly toss, then add the lemon zest, parsley, garlic and grated parmesan, and lightly toss until coated. Divide between two pasta bowls, scatter with extra parmesan and serve.
Tip
Swap the parmesan for ground cashews or almond pesto to make it vegan-friendly.
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