Lovely Lemon Cake- Refreshing
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.
1 pkg(18.25 ounce) yellow cake mix
1 pkg(3.4 ounce) instant lemon pudding mix
1 3/4 cwater
3 largeegg whites
3/4 cmilk (non-fat or low fat ok)
1/2 tsplemon extract
1 pkg(1 ounce) instant vanilla pudding mix
1(8 ounce) container frozen whipped topping, thawed
How to Make Lovely Lemon Cake- Refreshing
- 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.