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Easy Lemon Cake

 Easy Lemon Cake
Garnish cake with lemon slices and fresh mint leaves.
16 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.