Recipe Book

11
Serves: 24
1 (18.25 oz.) package lemon cake mix
3 eggs
Zest and Juice of 2 lemons
1
/3 cup vegetable oil
1 container (16 oz.) white ready-to-
spread frosting OR Lemonade
Frosting (recipe on pg. 12)
1. Preheat oven to 350°F. Line two
muffin pans with 24 baking cups.
2. Add enough water to lemon juice
to make 1
1
/3 cups. Pour into large
mixing bowl.
3. Add cake mix, eggs, vegetable oil
and lemon zest to juice mixture.
Using an electric mixer, beat on
LOW speed just until combined.
4. Then, beat on MEDIUM speed for
2 minutes. Pour batter evenly into
baking cups.
5. Bake 18 to 22 minutes. Cool
completely on a wire rack.
6. Frost with white frosting or
Lemonade Frosting.
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