Light Lemon Cake

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READY IN: 38mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 18 14
    ounces light yellow cake mix
  • 1
    ounce instant sugar free lemon pudding mix
  • 1 34
    cups water
  • 3
    egg whites
  • 34
    cup cold fat free milk
  • 12
    teaspoon lemon extract
  • 1
    ounce instant sugar free vanilla pudding mix
  • 8
    ounces frozen reduced fat whipped topping, thawed
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DIRECTIONS

  • 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.
  • 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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