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Double Lemon Cake

recipe at a glance
Rating: 4/5
2 reviews

ready in: 30-60 minutes
serves/makes:   16

recipe id: 48495

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1 package (18.5 ounce size) lemon cake mix
1 can (14 ounce size) sweetened condensed milk
2 egg yolks
1/2 cup lemon juice from concentrate
1 teaspoon grated lemon rind, optional
yellow food coloring optional


Preheat oven to 350 degrees F.

Prepare and bake cake mix as package directs for 13 x 9-inch cake.

Meanwhile, in medium bowl, beat milk and egg yolks. Stir in lemon juice, lemon rind and food coloring if desired. Spread evenly over hot cake.

Return to oven; bake 8 minutes longer. Cool. Chill. Garnish as desired. Refrigerate leftovers.

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231 calories, 7 grams fat, 40 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 3 star recipe rating
This recipe was ok. It wasn't fantastic but was still good. I took the previous reviewer's advice and also broiled the topping for a few minutes. I think it could be improved by adding a layer of freshly-made whipping cream. It does taste better once refrigerated and the next day instead of right out of the oven.

Guest at

REVIEW: 4 star recipe rating
easy way to enhance a lemon cake mix; the sw. condensed icing was a quick alternative for icing. i used the oven broiler to bubble and brown it.

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