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Triple Hit Lemon Loaves

Triple Hit Lemon Loaves recipe
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photo by:
kraft
recipe by: kraft

What You Need

1 cup boiling water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1 pkg. (2-layer size) lemon cake mix
3/4 cup oil
1/4 cup lemon zest
4 eggs
1 cup icing sugar
1/4 cup lemon juice

Make It

HEAT oven to 350º F.

SPRAY 2 (8x4-inch) loaf pans (1.5 L) with cooking spray. Add boiling water to jelly powder; stir 2 min. until completely dissolved. Mix cake mix, oil, zest, dissolved jelly and eggs in large bowl with mixer on low speed until moistened. Beat on medium speed until well blended. Pour into prepared pans.

BAKE 40 min. or until toothpick inserted in centres comes out clean. Pierce loaves with large fork at 1/2-inch intervals.

MIX sugar and juice until blended; carefully pour over loaves. Cool loaves in pans 30 min.; remove from pans to wire racks. Cool completely.

kraft kitchens tips

Freeze Second Loaf for Later
Wrap loaf in plastic wrap and foil. Freeze up to 1 month. When ready to serve, let stand at room temperature until thawed.

nutritional information

K:55205v0ec:110656

most recent review

"Excellent cake, moist and refreshing."
reviewed by: Footprints01
on: 12/20/2010
 Footprints01

use what's on hand

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