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Light Lemon Cake

"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."
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    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

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.
Editor's Note: Sugar-free lemon pudding mix is not available.
Nutrition Facts
1 piece: 161 calories, 4g fat (2g saturated fat), 0 cholesterol, 289mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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