Lemon Cake

This lemon cake recipe features a lemon sheet cake topped with a lemony whipped topping. Cake mix and two kinds of pudding mix make this so simple!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 222 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.

Step 2

Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.

Step 4

Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.