Light Lemon Cake Recipe

Light Lemon Cake Recipe photo by Taste of Home

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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."

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Light Lemon Cake Recipe

Prep: 15 min. Bake: 25 min.

Yield: 20 Servings

15 25 40

Ingredients

1 package yellow cake mix (regular size)
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 on a wire rack.
Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more 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.

Nutritional Facts 1 serving (1 piece) equals 161 calories, 4 g fat (2 g saturated fat), trace cholesterol, 289 mg sodium, 29 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Light Lemon Cake in Quick Cooking January/February 2000, p45