Roselyn recipe lemon burst cake, Lemon burst

Ingredients

Sugar, Enriched wheat flour bleached (flour, Nacin, Reduced iron, Thiamine mononitrate, Riboflavin, Folic acid), Soybean oil, Leavening (baking soda, Sodium acid pyrophosphate, Sodium aluminum phosphate, Aluminum sulfate), Food starch modified, Dextrose, Propylene glycol, Mono & diesters 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 60, 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 60 added, Tbhq and citric acid added to protect flavor), Orange pulp, Glycerin sodium stearoyl lactylate, Calcium silicate, Ascorbic acid, Bourbonnais vanilla (natural and artificial flavors, Water, Ethyl alcohol, Caramel, Color, Partially immersed sugar syrup, Glycerin, Citric acid), Lemon pulp, Lemon juice concentrate, Gellan gum, Lemon oil, Titanium dioxide (as color), Fd&c yellow 6