LEMON BURST CAKE WITH BUTTERCREAM FROSTING, LEMON BURST
Serving size: 80.0 G
Ingredients: SUGAR ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE RIBOFLAVIN FOLIC ACID). SOYBEAN OIL, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE SODIUM ALUMINUM PHOSPHATE MONOCALCIUM PHOSPHATE ALUMINUM SULFATE FOOD STARCH-MODIFIED DEXTROSE PROPYLENE GLYCOL MONO & DESTERS OF FATTY ACIDS. MONO & DIGLYCERIDES WITH BHT & CITRIC ACID AS PRESERVATIVES SALT NONFAT MILK SOLIDS SORBITAN MONOSTEARATE, ARTIFICIAL FLAVOR SOY LECITHIN, XANTHAN GUM CELLULOSE GUM POLYSORBATE 80 WHEAT STARCH, SILICON DIOXIDE WATER SUCROSE, MALTODEXTRIN, EGG WHITES, GUAR GUM, TRIETHYL CITRATE HIGH FRUCTOSE CORN SYRUP, LEMON PEEL (LEMON PEEL WATER AND CITRIC ACID, CORN SYRUP NATURAL FLAVORS PRESERVATIVES (SODIUM BENZOATE, SODIUM PROPIONATE POTASSIUM SORBATE) YELLOW 5. SODIUM CITRATE MARGARINE PALM OIL, WATER, SOYBEAN OIL, SALT WITH MONO AND DIGLYCERIDES ADDED COLORED WITH ANNATTO CALCIUM DISODIUM EDTA ADDED AS A PRESERVATIVE ARTIFICIAL BUTTER FLAVOR VITAMIN A PALMITATE ADDED) WHOLE EGGS SHORTENING (PALM OIL & SOYBEAN OIL WITH MONO AND DIGLYCERIDES AND POLYSORBATE 80 ADDED TBHQ AND CITRIC ACID ADDED TO PROTECT FLAVOR) ORANGE PULP GLYCERIN, SODIUM STEAROYL LACTYLATE CALCIUM SILICATE, ASCORBIC ACID BOURBONNAS VANILLA (NATURAL AND ARTIFICIAL FLAVORS, WATER, ETHYL ALCOHOL, CARAMEL COLOR PARTIALLY INVERTED SUGAR SYRUP GLYCERIN, CITRIC ACID) LEMON PULP LEMON JUICE CONCENTRATE GELLAN GUM, LEMON OIL, TITANIUM DIOXIDE (AS COLOR), FD&C YELLOW 6
Protein: 2.5 g
Total lipid (fat): 16.25 g
Fatty acids, total saturated: 5 g
Fatty acids, total trans: 0 g
Cholesterol: 12 mg
Carbohydrate, by difference: 46.25 g
Fiber, total dietary: 0 g
Total sugars: 30 g
Sugars, added: 30 g
Sodium: 362 mg
Iron: 1.25 mg
Vitamin D (D2 + D3): 0 IU