Easy Lemon Cake
"This recipe was in food & family, the free Kraft magazine. It looks great, and I wanted to save it here for later."
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 1 (18 1/4 ounce) package lemon cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 1⁄3 cups water (or as called for by your cake mix)
- 2 (3 1/2 ounce) packages instant lemon pudding
- 1 1⁄2 cups milk
- 1 (8 ounce) container whipped topping
directions
- Prepare and bake cake mix as directed for 2 8- or 9-inch round cake layers.
- Cool completely.
- Beat pudding mixes and milk with whisk for 2 minutes.
- Immediately spread over tops of cake layers.
- Stack cake layers.
- Frost with whipped toppin.
- Keep refrigerated.
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Reviews
-
I made this cake for my son's birthday this past weekend. Not only was it easy, but it was also delicious! All of our guests asked for the recipe. The only change I made was to add some lemon zest to the cake mix (prior to baking) and to the pudding mix, for a "fresher" lemon flavor.
