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LEMON CAKE

Active Time : 2 Hour 30 Minutes
Total Time : 2 Hour 30 Minutes
Serves : 12
INGREDIENTS
  • PAM® Baking Spray
  • 1 pkg (18.5 oz each) yellow cake mix with pudding in mix
  • 1-1/3 cups water
  • 3 eggs
  • 1/3 cup Pure Wesson® Canola Oil
  • 2 tablespoons grated lemon peel
  • 3/4 cup confectioners' sugar
  • 2 tablespoons Juice of 1 lemon
  • 1 cup sliced strawberries
  • Reddi-wip® Original Dairy Whipped Topping
DIRECTIONS

Preheat oven to 350°F. Spray 10-cup bundt pan or 10-inch tube pan with baking spray.

Combine dry cake mix, 1-1/3 cups water, eggs, oil and 2 tablespoons lemon peel in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared pan.

Bake 45 minutes, or until wooden pick inserted near center comes out clean. Cool 30 minutes. Remove from pan; cool completely on wire rack.

Glaze: Beat confectioners' sugar and lemon juice with wire whisk until smooth. Add water, if necessary, for desired consistency. Drizzle over cake; let stand until glaze is firm.

Garnish base of cake with strawberries and top each piece with a serving of Reddi-wip.