Grandma Virginia's Light Lemon Cake

From Lisa@The Cutting Edge of Ordinary
adapted from a recipe at Home Grown Beets
 
For the Cake

1 box (18.25oz) Lemon Cake Mix

1 box (3.4oz) Instant Lemon Pudding Mix

1 ¾ Cups Water

3 Egg Whites

 

For the Topping:

3/4 Cup Milk

1/2 tsp. Lemon Extract (optional, I omitted)

1 box (3.4oz) Instant Vanilla Pudding Mix

1 Carton (8 oz.) Frozen Whipped Topping

 

Combine the lemon cake mix, the pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a greased 9 x 13 x 2 in. baking pan. Bake at 350 for 23-28 minutes for until cake tests done.  Cool.
 

Combine all the topping ingredients in a mixing bowl. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake.  Keep refrigerated.

 

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