Easy Lemon Cake Recipe

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Garnish cake with lemon slices and fresh mint leaves.
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Easy Lemon Cake Recipe
  • Prep: 20 min. Bake: 30 min. + cooling
  • Yield: 16 Servings
    •
20 30 50

Ingredients

  • 1 package (18-1/4 ounces) lemon cake mix
  • 1-1/2 cups cold milk
  • 2 packages (3.4 ounces each) JELL-O® Lemon Flavor Instant Pudding
  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed

Directions

  • Prepare cake mix according to package directions, using two greased 9-in. round baking pans. Cool completely.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread evenly between cake layers and stack on serving plate. Frost top and sides of cake with whipped topping. Serve immediately or cover and refrigerate until ready to serve. Store leftovers in refrigerator. Yield: 16 servings.

Originally published as Easy Lemon Cake in Taste of Home Cooking School Collection Spring 2009, p74

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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