Saturday, 2 May 2015


1 packet lemon cake mix
1 lemon, zest finely grated
1 packet (85 grams) lime jelly
250 mls boiling water
200 mls cold water

preheat oven to 180 c.
line bottom of 9 x 13 oven proof dish with baking paper.

make cake according to directions and pour into dish.

cook 20 -25 mins or until cake is golden brown and skewer comes out clean.

cool for 15 minutes.

mix jelly with the boiling water till crystals are dissolved. stir in cold water.

poke holes in cake with a skewer or fork and tip jelly evenly over top of cake.

cover and refrigerate for at least 3 hours.

top with whipped cream and decorate as desired.

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