Description

Details
Perfect for a summer dessert, birthday celebration and more, Betty Crocker Delights Super Moist Lemon Cake Mix is the easy baking solution to all your sweet treat needs. This lemon cake mix is ready to bake in minutes! Top with delicious frosting for a classic take, or try something new with one of Betty Crocker’s many dessert recipes. Plus, it can also be used as cupcake mix! Bring your family together with the perfect balance of sweet flavor and convenience.

For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.

• CAKE MIX: Bake a delicious, moist lemon cake dessert

• QUICK AND EASY: Make a cake by just adding a few simple ingredients as directed and popping in the oven

• ENDLESS OPTIONS: Add your own twist to these mixes by using as cupcake mix or trying tested and trusted Betty Crocker recipes

• DELICIOUS & SPONGY: Enjoy the sweetness of this versatile cake mix and make it your own

• SPECIAL OCCASION TREATS: Bake lemon cake mix for sweet celebrations and everyday moments

Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Modified Corn Starch, Corn Starch, Propylene Glycol Mono And Diesters, Salt, Monoglycerides, Palm Oil, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Yellows 5 & 6

Directions
Instructions: You Will Need: 1 cup water; 1/3 cup vegetable oil; 3 eggs. 1. Heat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 x 9″ pan or bottom and sides of all other pans. 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13″ x 9″; 26-31 bake time (in minutes). Pan Size: Two 8″ rounds; 26-31 bake time (in minutes). Pan Size: Two 9″ rounds; 22-27 bake time (in minutes). Pan Size: Bundt; 36-41 bake time (in minutes). Pan Size: Cupcakes (makes 22); 13-18 bake time (in minutes). For Cupcakes: Heat oven to 375 degrees F for aluminum pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cake mix. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 28 cupcakes. Do not eat raw cake batter.

Warnings
Contains wheat ingredients.”