Light Lemon Cake
Quick Cooking
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"I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting," shares Edna Thomas of Warsaw, Indiana. "Not only is it fast to fix, but it serves a crowd."
SERVINGS: 20
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 25 min.
Ingredients:
- 1 package (18-1/4 ounces) yellow cake mix
- 1 package (3.4 ounces) instant lemon pudding mix
- 1-3/4 cups water
- 2 egg whites
- 3/4 cup cold fat-free milk
- 1/2 teaspoon lemon extract
- 1 package (1 ounce) instant sugar-free vanilla pudding mix
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Directions:
In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
Meanwhile, in a large bowl, whisk the milk, pudding mix and vanilla for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 20 servings. *Editor's Note: Sugar-free lemon pudding mix is not available.