Recipe courtesy of Chamisa Weinmeister
Lemon Cake
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 255
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 33
- Dietary Fiber
- 1
- Sugar
- 10
- Protein
- 1
- Cholesterol
- 30
- Sodium
- 77
- Total: 1 hr 55 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
1/2 cup butter (1 stick)
1/4 cup firmly packed light brown sugar
2 peaches, peeled and quartered
1 box your favorite lemon cake mix
Directions
- In a cake pan or Dutch oven, melt the butter and sugar together over medium heat until they begin to caramelize. Reduce heat and arrange the quartered peaches in the caramel mix at the bottom of the pan to create a decorative top to the cake and remove from the heat. Mix the cake batter according to package directions. Pour the batter slowly over the peaches and bake according to package directions. Let the cake cool about 30 minutes before unmolding, slicing and serving.