Lemon Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 ¾ cups water
3 egg whites
¾ cup nonfat milk
½ teaspoon lemon extract
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 (8 ounce) container frozen light whipped topping, thawed

Nutrition Info

158.8 calories
carbohydrate: 30 g
cholesterol: 0.7 mg
fat: 3.1 g
fiber: 0.3 g
protein: 2 g
saturatedFat: 0.5 g
servingSize: -
sodium: 310.4 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.

  2. In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.

  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

  4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

Recipe Yield

1 - 10x15 inch pan

Recipe Note

This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.

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