Cakes & Icings

KRUSTEAZ PROFESSIONAL LEMON CAKE MIX

Krusteaz Professional Lemon Cake Mix is perfect for operators looking to create light and luscious lemon cakes or cupcakes that bake up moist and tender every time.
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GTIN 10041449102266
Alternative Item # 732-0420
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Sugar, enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, dextrose, Less than 2% of: aluminum sulfate, baking soda, beta carotene (color), corn syrup solids, egg whites, food starch-modified, monocalcium phosphate, monoglycerides, natural and artificial flavors, nonfat milk, polysorbate 60, propylene glycol ester, salt, sodium aluminum phosphate, soy lecithin, wheat protein isolate, whey protein isolate (milk protein), xanthan gum. Freshness preserved with BHA

Nutrition Facts

48 servings per Container
Serving Size
1/3 cup dry mix = 40g
Amount per serving

Calories

200

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 350mg

15%

Total Carbohydrate 36g

13%

Dietary Fiber 0g

0%

Total Sugars 21g

Includes 21g  Added Sugars

42%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 1mg

6%

Potassium 40mg

0%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 1/2 Cups) Mix 52 oz (6 1/2 cups) Water, divided 26 oz (3 1/4 cups) Water, divided 1. Place half of water in mixer bowl. Add mix. Using a paddle, mix on medium speed 3 minutes. 2. Change to low speed; mix 1 minute while gradually adding second half water. 3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. 4. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1 /2 cup) water. Prepare as directed increasing oven temperature by 25F and decreasing bake time by 1-2 minutes. BAKING DIRECTIONS: Convection Oven: 300F; Standard Oven: 350F Cupcake Pans: 1 1/2 oz batter; Convection: 15-20 minutes; Standard Oven: 18-23 minutes; Yield: 7 1/4 dozen Round Pans (9-inch): 22 oz batter; Convection: 23-28 minutes; Standard: 28-33 minutes; Yield: 6, 9-inch layer pans Half Sheet Pan (16x12x1-inch): 4 lb 2 oz batter; Convection: 23-28 minutes; Standard: 30-35 minutes; Yield: 2, 16x12x1-inch pans (48,4x2-inch cuts) Full Sheet Pan (24x16x1-inch): 8 lb 4oz batter; Convection: 23-28 minutes; Standard: 30-35 minutes; Yield: 1, 24x16x1-inch pan (48,4x2-inch cuts) HANDLING TIPS For increased volume, use cake frame. Scale correct amount of batter into pan or fill cake pan 1/2 full (cupcakes 1/2 to 2/3 full). Cake is done when toothpick inserted into center comes out clean. Cool cake in pan.

EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 16 oz (2 cups) water, 12 oz (6) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 28 oz (3 1/2 cups) water. Follow steps 3-4. Increase bake time 5-10 minutes. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare as directed increasing oven temperature by 25 F and decreasing bake time by 1-2 minutes.

Store in a cool, dry place.
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