lovely lemon cake- refreshing
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.
prep time
15 Min
cook time
25 Min
method
---
yield
16 serving(s)
Ingredients
- CAKE:
- 1 package (18.25 ounce) yellow cake mix
- 1 package (3.4 ounce) instant lemon pudding mix
- 1 3/4 cups water
- 3 large egg whites
- FROSTING:
- 3/4 cup milk (non-fat or low fat ok)
- 1/2 teaspoon lemon extract
- 1 package (1 ounce) instant vanilla pudding mix
- 1 - (8 ounce) container frozen whipped topping, thawed
How To Make lovely lemon cake- refreshing
-
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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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