Lovely Lemon Cake- Refreshing

By Kathie Carr
@kathiecc

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.

Rating:

★★★★★ 3 votes

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

25 Min

Ingredients

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

How to Make Lovely Lemon Cake- Refreshing

Step-by-Step

1Preheat 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.
2In 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.