Blood Sugar Impact of Lemon Burst Cake With Buttercream Frosting, Lemon Burst
This food has a high impact on blood sugar and may cause a rapid spike. The fat content may help moderate the blood sugar response.
Key Nutrients
Per 80.0g serving| Nutrient |
Amount per serving |
|---|---|
| Carbs | 37.0g |
| Sugars | 24.0g |
| Fiber | 0.0g |
| Protein | 2.0g |
| Fat | 13.0g |
Estimated Blood Sugar Response
This curve estimates how this food may affect your blood sugar over time, based on its carbohydrate content, fiber, protein, and fat composition for the recommended serving size.
Community Blood Sugar Response
Real people share how this food actually affected their blood sugar levels.
Nutritional Information
Complete nutritional breakdown per serving based on USDA data.
Serving size 80.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 13.0g of carbohydrates not detailed in USDA data
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
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Vitamins & Minerals
Micronutrient content per serving, shown as a percentage of recommended daily values.
Minerals
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Ingredient Analysis
Breakdown of ingredients and processing level to help you understand what's in this food.
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
Data Details
Information about this food's data source, quality, and naming in the USDA database.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality score below to help you assess accuracy.
Notice something wrong with this food's data? Help us improve by reporting any inaccuracies.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
Lemon Burst Cake With Buttercream Frosting, Lemon Burst is a food product in the cakes, cupcakes, snack cakes category with a Blood Sugar Impact score of 71.8.
Lemon Burst Cake With Buttercream Frosting, Lemon Burst has a Blood Sugar Impact (BSI) score of 71.8. Lower scores indicate less impact on blood glucose levels.
Lemon Burst Cake With Buttercream Frosting, Lemon Burst contains 46.3g carbs, 30.0g sugars, 0.0g fiber, and 2.5g protein per 100g.
This food has a high blood sugar impact and should be limited in diabetic diets. Always consult with your healthcare provider about foods that fit your individual dietary needs.
Consider the nutritional profile and blood sugar impact when incorporating Lemon Burst Cake With Buttercream Frosting, Lemon Burst into your meals. Pair higher-impact foods with protein and fiber for better blood sugar control.
Use our comparison tool to see how Lemon Burst Cake With Buttercream Frosting, Lemon Burst compares to similar foods. You can also explore other foods in the cakes, cupcakes, snack cakes category for alternatives.