Real Recipes From Real Home Cooks ®

lovely lemon cake- refreshing

(3 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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.

(3 ratings)
yield 16 serving(s)
prep time 15 Min
cook time 25 Min

Ingredients For lovely lemon cake- refreshing

  • CAKE:
  • 1 pkg
    (18.25 ounce) yellow cake mix
  • 1 pkg
    (3.4 ounce) instant lemon pudding mix
  • 1 3/4 c
  • 3 lg
    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
  • 1
    (8 ounce) container frozen whipped topping, thawed

How To Make lovely lemon cake- refreshing

  • 1
    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.
  • 2
    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.

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