Cool Summer Lemon Cake

Nancy Allen


Came up with this refridgerated lemon dessert for supper last night and boy did it hit the mark on such a sweltering summer day!


★★★★★ 1 vote

8 servings
15 Min
35 Min


Add to Grocery List

1 box
duncan hines lemon supreme cake mix
( plus 3 eggs,1/3 cup vegetable oil , and 1 1/3 cup water for cake)
2 small
boxes of jello instant lemon pudding
( plus 1 3/4 cup milk needed for filling)
1 small
container whipped topping (cool whip)
1 Tbsp
fresh lemon zest

How to Make Cool Summer Lemon Cake


  • 1Preheat your oven to 350F. Mix up the lemon cake mix as directed on box with electric mixer and pour in round spring form pan.Bake 30 to 35 minutes or til cake tests done in center.Remove from oven and let cool completely. Leave cake in pan after cooled.
  • 2Now mix up 2 small packages of instant lemon pudding. Whisk til thickened.Spread half of pudding over top of cake. Mix other half of pudding with whipped topping (cool whip) and spread over layer of lemon pudding and spread to edge of cake pan. Place fresh lemon zest over the top of cake and refridgerate for 2 hours. Before serving remove sides of springform pan. Enjoy!

Printable Recipe Card

About Cool Summer Lemon Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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