Lemon Cake with Apricot Glaze

  1. Preheat the oven to 325F.
  2. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
  3. Put the cake mix, egg whites, water, lemon zest, and lemon juice in a large mixing bowl.
  4. Mix using the package directions.
  5. Pour the batter into the pan.
  6. Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
  7. Transfer to a cooling rack.
  8. In a small saucepan, heat the apricot preserves over medium-high heat for 1 to 2 minutes, or until melted, stirring constantly.
  9. Brush evenly over the cake (a basting brush works well).
  10. Serve warm or at room temperature.
  11. Garnish each serving with a dollop of the whipped topping.
  12. Beat the unheated apricot preserves with a fork.
  13. Fold into 3 cups frozen fat-free whipped topping, thawed in the refrigerator.
  14. Spread over the completely cooled cake.
  15. Refrigerate any leftovers.
  16. Pour the batter into two 12-cup muffin pans.
  17. Follow the baking times on the package.
  18. Brush with the warmed apricot preserves.
  19. Increase the amount of whipped topping to 1 1/2 cups.
  20. (serves 12, 1 cupcake per serving)
  21. An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit.
  22. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel.
  23. Measuring and cleanup will be easy if you work over a sheet of wax paper.
  24. (Per Serving)
  25. Calories: 162
  26. Total Fat: 2.5g
  27. Saturated: 1.0g
  28. Trans: 0.0g
  29. Polyunsaturated: 0.0g
  30. Monounsaturated: 1.0g
  31. Cholesterol: 0mg
  32. Sodium: 236mg
  33. Carbohydrates: 33g
  34. Fiber: 1g
  35. Sugars: 20g
  36. Protein: 2g
  37. Dietary Exchanges
  38. 2 Carbohydrate
  39. 1/2 Fat
  40. (Per Serving)
  41. Calories: 177
  42. Total Fat: 2.5g
  43. Saturated: 1.0g
  44. Trans: 0.0g
  45. Polyunsaturated: 0.0g
  46. Monounsaturated: 1.0g
  47. Cholesterol: 0mg
  48. Sodium: 241mg
  49. Carbohydrates: 36g
  50. Fiber: 1g
  51. Sugars: 21g
  52. Protein: 2g
  53. Dietary Exchanges
  54. 2 1/2 Carbohydrate
  55. 1/2 Fat
  56. (Per Serving)
  57. Calories: 110
  58. Total Fat: 1.5g
  59. Saturated: 1.0g
  60. Trans: 0.0g
  61. Polyunsaturated: 0.0g
  62. Monounsaturated: 0.5g
  63. Cholesterol: 0mg
  64. Sodium: 158mg
  65. Carbohydrates: 23g
  66. Fiber: 0g
  67. Sugars: 13g
  68. Protein: 1g
  69. Dietary Exchanges
  70. 1 1/2 Carbohydrate
  71. 1/2 Fat

cooking spray, lemon cake, egg whites, water, lemon zest, lemon juice, allfruit apricot preserves, topping

Taken from www.epicurious.com/recipes/food/views/lemon-cake-with-apricot-glaze-375577 (may not work)

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