Lemon Cake Best Dishes

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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."

Ingredients :

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 3/4 cups water
3 egg whites
3/4 cup nonfat milk
1/2 teaspoon lemon extract
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 (8 ounce) container frozen light whipped topping, thawed

Instructions :

Prep : 15M	Cook : 20M	Ready in : 43M

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

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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