Lovely Lemon Cake- Refreshing

Kathie Carr


This recipe is wonderful for summer suppers and picnics. Its light and refreshing. In fact, its good anytime.

I found this recipe in an Elkhart, Indiana, newspaper several years ago and have made it several times. Everyone seems to like it and I have never had left-overs.

You can use light or sugar free ingredients in the frosting to reduce calorie counts if you like.

pinch tips: How to Grease a Pan





15 Min


25 Min



1 pkg
(18.25 ounce) yellow cake mix
1 pkg
(3.4 ounce) instant lemon pudding mix
1 3/4 c
3 large
egg whites


3/4 c
milk (non-fat or low fat ok)
1/2 tsp
lemon extract
1 pkg
(1 ounce) instant vanilla pudding mix
(8 ounce) container frozen whipped topping, thawed

Directions Step-By-Step

Preheat oven to 350 degrees. Spray (2-layer size or one 9 by 13 inch size) cake pan/s with non-stick cooking spray.

In a large bowl, stir together cake mix and pudding mix. Add water and egg whites. Beat on low speed for about 1 minute. Increase speed to high and beat for 4 minutes more. Pour batter into prepared pan/s.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Important: Allow to cool completely.
In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes.

Using a spatula, fold in whipped topping gently by hand. Spread over cooled cake.

Store cake in refrigerator. Serve cold.

Optional: Top frosted cake with yellow sprinkles or grated lemon zest.

About this Recipe

Course/Dish: Cakes