 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | fluid ounce | water | 1 1/3 | pieces | Cake, Yellow Mix | 1/8 | teaspoon | lemon extract | 1/8 | teaspoon | non-fat instant milk | 1/3 | tablespoon | margarine | 1 1/2 | tablespoons, unsifted | sugar, powdered | 1/8 | dash | salt | 1/8 | teaspoon | Lemon zest | 1/3 | teaspoon | water | 1/4 | wedge or slice (1/8 of one 2-1/8" dia lemon) | lemons |
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Steps
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Sequence
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Step
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| | 1 | PAN: 18 BY 26-INCH SHEET PAN; TEMPERATURE: 350 F. OVEN
54 SERVINGS PER PAN;
PREPARE CAKE MIX ACCORDING TO INSTRUCTIONS ON CONTAINER. | | 2 | POUR 7 LB 4 OZ (3.75 QT) BATTER INTO EACH GREASED AND FLOURED SHEET PAN. SPREAD EVENLY. | | 3 | BAKE 40-50 MINUTES OR UNTIL DONE. | | 4 | COOL COMPLETELY; FROST WITH LEMON CREAM FROSTING.
LEMON BUTTER CREAM FROSTING (RECIPE # G 022 04):
A. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES OR UNTIL LIGHT AND FLUFFY.
B. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER
OR MARGARINE.
C. ADD GRATED LEMON RIND AND LEMON JUICE WHILE MIXING AT LOW SPEED; ADD JUST
ENOUGH WATER TO OBTAIN A SPREADING CONSISTENCY. SCRAPE DOWN BOWL.
BEAT AT MEDIUM SPEED 3 TO 5 MINUTES OR UNTIL MIXTURE IS LIGHT AND WELL
BLENDED. | | 5 | CUT 6 BY 9.
CONVECTION OVEN: BAKE AT 300 F(LOW FAN - OPEN VENT) 30 TO 35 MINUTES OR UNTIL DONE. |
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