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Home Dishes & Beverages Cakes Pudding Cakes

Light Lemon Cake

Name: Light Lemon Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 servings.
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

7 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min.

Makes

20 servings

Updated: Mar. 30, 2023

"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."

Light Lemon Cake Recipe photo by Taste of Home

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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

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 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.
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: 148 calories, 2g fat (2g saturated fat), 0 cholesterol, 311mg sodium, 32g carbohydrate (17g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Light Lemon Cake

Ingredients

Directions

Nutrition Facts

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