Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 161
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 289 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Light Lemon Cake

Quick Cooking - try a FREE ISSUE today!

"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.


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