Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Gelatin Pound Cake
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- #53478
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (18.25 ounce size) yellow cake mix
2 large eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 package (3.5 ounce size) lemon gelatin
non-stick cooking spray
1 cup powdered sugar, sifted
2 tablespoons lemon juice
directions
Preheat oven to 350 degrees F.
In a large bowl, with an electric mixer at low speed, beat together yellow cake mix, eggs, cooking oil, water, lemon extract, vanilla extract, and lemon gelatin for 4 minutes.
Spray a fluted cake pan with vegetable cooking spray. Pour the batter into the prepared pan. Bake for 45 minutes.
Cool in pan for 10 minutes. Remove from pan onto a wire rack.
For glaze: In a medium bowl, mix together powdered sugar with lemon juice. Drizzle the glaze over the warm cake.
added by
foodista
nutrition data
Nutritional data has not been calculated yet.
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