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Florida Lemon Cake
Source: U.S. Department of Defence

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DESSERTS (CAKES AND FROSTINGS) No.G 008 00
FLORIDA LEMON CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
417 cal
52 g
4g
22 g
53 mg
313 mg
32 mg
Ingredient
Weight
Measure
Issue
CAKE MIX,YELLOW
10 lbs
PIE FILLING,LEMON,PREPARED
1-1/3 lbs
2-5/8 cup
EGGS,WHOLE,FROZEN
2 lbs
3-3/4 cup
OIL,SALAD
3-7/8 lbs
2 qts
WATER
4-1/8 lbs
2 qts
1-5/8 oz
3 tbsp
FLAVORING,LEMON
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SUGAR,POWDERED,SIFTED
3-1/8 lbs
3 qts
3 oz
1/4 cup 2-1/3 tbsp
BUTTER,SOFTENED
WATER,BOILING
12-1/2 oz
1-1/2 cup
FLAVORING,LEMON
1/2 oz
1 tbsp
Method
1 Place cake mix and pie filling mix in mixer bowl. Blend at low speed 1 minute.
2 Add eggs; blend at low speed 1 minute. Add salad oil gradually while mixing at low speed 2 minutes. Add water and lemon
flavoring while mixing; blend 3 minutes at low speed. Scrape down bowl.
3 Lightly spray each pan with non-stick cooking spray. Pour about 1-1/4 gallons batter into each sprayed and floured pan.
4 Using a convection oven, bake at 300 F. 35 to 40 minutes on low fan, open vent or until done.
5 While cake is still warm, prick entire surface with a fork.
6 Combine sugar, butter or margarine, boiling water and lemon flavoring. Mix until smooth.
7 Drizzle 2-3/4 cup glaze over each cake.
8 Cut 6 by 9.
Notes
1 In Step 3, loaf type pans may be used for sheet pans. Pour 2 quarts batter into each pan. Using a convection oven bake at 300 F. for 1
hour 15 minutes on low fan, open vent. Remove cakes from pans while still warm; prick surface with fork. Pour 1 cup glaze over each
pan. Cut 20 slices per pan.



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Florida Lemon Cake

Yield: 100 Portion: 1 Piece
Calories: 417 cal
Carbohydrates: 52 g
Protein: 4g
Fat: 22 g
Cholesterol: 53 mg
Sodium: 313 mg
Calcium: 32 mg

Ingredient Weight Measure Issue
CAKE MIX,YELLOW 10 lbs
PIE FILLING,LEMON,PREPARED 1-1/3 lbs 2-5/8 cup
EGGS,WHOLE,FROZEN 2 lbs 3-3/4 cup
OIL,SALAD 3-7/8 lbs 2 qts
WATER 4-1/8 lbs 2 qts
FLAVORING,LEMON 1-5/8 oz 3 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SUGAR,POWDERED,SIFTED 3-1/8 lbs 3 qts
BUTTER,SOFTENED 3 oz 1/4 cup 2-1/3 tbsp
WATER,BOILING 12-1/2 oz 1-1/2 cup
FLAVORING,LEMON 1/2 oz 1 tbsp

Method:
1 Place cake mix and pie filling mix in mixer bowl. Blend at low speed 1 minute.
2 Add eggs; blend at low speed 1 minute. Add salad oil gradually while mixing at low speed 2 minutes. Add water and lemon
flavoring while mixing; blend 3 minutes at low speed. Scrape down bowl.
3 Lightly spray each pan with non-stick cooking spray. Pour about 1-1/4 gallons batter into each sprayed and floured pan.
4 Using a convection oven, bake at 300 F. 35 to 40 minutes on low fan, open vent or until done.
5 While cake is still warm, prick entire surface with a fork.
6 Combine sugar, butter or margarine, boiling water and lemon flavoring. Mix until smooth.
7 Drizzle 2-3/4 cup glaze over each cake.
8 Cut 6 by 9.
Notes
1 In Step 3, loaf type pans may be used for sheet pans. Pour 2 quarts batter into each pan. Using a convection oven bake at 300 F. for 1
hour 15 minutes on low fan, open vent. Remove cakes from pans while still warm; prick surface with fork. Pour 1 cup glaze over each
pan. Cut 20 slices per pan.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cakes_and_frostings/florida_lemon_cake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence