Printable | Taste of Home

Light Lemon Cake

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

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

Printed from tasteofhome.com Nov 18, 2008

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Light Lemon Cake cont.

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. *Editor's Note:
Sugar-free lemon pudding mix is not available.

Yield: 20 servings.