Magic Lemon Cake

Magic Lemon Cake Recipe

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Rhonda Wheeler


This is so moist and worth beating egg whites.


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 4
    eggs seperated
  • 1/4 c
    juice from lemon, divided
  • 2. 1/2 c
  • 1 c
  • 1 pkg
    3.4 ounce lemon flavor pudding
  • 1. 1/4 c
    powdered sugar
  • 1/2 c
    butter melted and cooled
  • 1 1/2 c
    frozen whipped topping, thawed

How to Make Magic Lemon Cake


  1. Beat egg whites on high speed with mixer until soft peaks form.
  2. Reserve 1 teaspoon of lemon zest. Mix 1 teaspoon of zest with lemon juice and milk until blended.
  3. Combine flour and dry pudding mix. Beat in large boel egg yolks and powdered sugar untill thick and pale yellow.
  4. Add butter and beat untll combined. Gradually add flour mixture and alternate with milk mixture. Mix well after each addition. Whisk in egg whites.
  5. Pour into greased 8 inch square pan. Bake at 325 degrees for 55 minutes untill gilden brown.
  6. Cool. Spread cool whip over top before serving and sprinkle 1 teaspoon of lemon zest over cool whip.

Printable Recipe Card

About Magic Lemon Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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