Directions:
- Preheat oven to 350°F.
- Line bottoms of one 6-inch, one 8-inch and one 10-inch round cake pan with parchment paper.
- Spray pans with nonstick cooking spray.
- Prepare cake mixes according to package directions, stirring lemon peel into batter.
- Pour about 1-3/4 cups batter into 6-inch pan, about 2-3/4 cups batter into 8-inch pan and about 4-1/4 cups batter into 10-inch pan.
- Bake 10-inch cake 28 to 30 minutes and 6-inch and 8-inch cakes 33 to 35 minutes or until toothpick inserted into centers comes out clean.
- Cool completely in pans on wire racks.
- Place 10-inch cake upside down on serving plate; frost top and side of cake.
- If top of 8-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 10-inch cake.
- Frost top and side of cake.
- If top of 6-inch cake is rounded, cut off top with long serrated knife. Place cake flat side down centered over 8-inch cake.
- Frost top and side of 6-inch cake.
- Decorate with candies as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 11.37 Kcal (48 kJ) | ||
| Calories from fat | 1.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.11g | 0% | |
|---|---|---|---|
| Sodium | 19.7mg | 1% | |
| Potassium | 5.67mg | 0% | |
| Total Carbs | 2.55g | 1% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.14g | 0% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 200.5 Kcal (839 kJ) | ||
| Calories from fat | 18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 0% | |
|---|---|---|---|
| Sodium | 347.5mg | 1% | |
| Potassium | 100mg | 0% | |
| Total Carbs | 45g | 1% | |
| Sugars | 22.5g | 5% | |
| Dietary Fiber | 2g | 0% | |
| Protein | 2.5g | 0% | |
| Vitamin C | 26.5mg | 3% | |
| Iron | 1.5mg | 0% | |
| Calcium | 122.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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