Lemon Cake

lemon cake

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.

  • 1 Package instant lemon pudding mix (3.4 ounce)
  • 3/4 Cup Nonfat milk
  • 1 Package instant sugar-free vanilla pudding mix (1 ounce)
  • 1/2 teaspoon Lemon extract
  • 8 ouce Container frozen light whipped topping (thawed)
  • 3 Egg whites
  • 1 3/4 cup Water
  • 18.25 ouces Package yellow cake mix
  1. Preheat oven to 350 degrees F (175 degrees C).Spray a 10×15 inch pan with non-stick cooking spray.

    In a large bowl, mix together cake mix and 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 10×15 inch pan.

    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.

    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.

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