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Light Lemon Cake

Total Time

Prep: 15 min. Bake: 25 min.

Makes

20 servings

"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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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

  1. 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.
  2. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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.

Nutrition Facts

1 piece: 161 calories, 4g fat (2g saturated fat), 0 cholesterol, 289mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 2g protein.

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