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    You are in: Home / Recipes / Light Lemon Cake Recipe
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    Light Lemon Cake

    Total Time:

    Prep Time:

    Cook Time:

    38 mins

    15 mins

    23 mins

    internetnut's Note:

    Lemony cake topped with a light and creamy frosting. Not only is it fast to fix, but it serves a crowd. This came from Taste Of Home's Fast Fixes with Mixes. I have not tried this recipe but I'm posting it for safe keeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 18 1/4 ounces light yellow cake mix
    • 1 ounce instant sugar free lemon pudding mix
    • 1 3/4 cups water
    • 3 egg whites
    • 3/4 cup cold fat free milk
    • 1/2 teaspoon lemon extract
    • 1 ounce instant sugar free vanilla pudding mix
    • 8 ounces frozen reduced fat whipped topping, thawed

    Directions:

    1. 1
      In a mixing bowl, combine cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2"-inch baking pan coated with nonstick cooking spray. Bake at 350 for 23-28 minutes or until a toothpick inserted near the center comes out clean. Cool.
    2. 2
      In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator.

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    Nutritional Facts for Light Lemon Cake

    Serving Size: 1 (75 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 162.0
     
    Calories from Fat 54
    33%
    Total Fat 6.0 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 10.9 mg
    3%
    Sodium 228.3 mg
    9%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 0.2 g
    1%
    Sugars 13.3 g
    53%
    Protein 2.3 g
    4%

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