Lemon Cake Recipe - Allrecipes.com
Lemon Cake Recipe
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Lemon Cake
This moist, delicious lemon sheet cake is so quick and easy to make! See more
  • READY IN 43 mins

Lemon Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch pan Change Servings
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  • PREP

    15 mins
  • COOK

    28 mins
  • READY IN

    43 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
  2. In a large bowl, mix together cake mix and 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2004

Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting!

 
Most Helpful Critical Review
Feb 07, 2011

I bake alot, and this cake a terrible. Followed the instructions on this recipe and it was heavy and barely rose. Glad I did a practice cake before bringing this to a party!

 
Jul 06, 2008

Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also, we like to eat cake cold, it really is so good right out of the fridge, you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute! :) My sister said that this is now her favorite cake of ALL TIME!!

 
Dec 16, 2005

I made this for my daughter's birthday and everyone loved it! Used 9 x 13 pan, lemon cake mix, and lemon pudding. As someone else said, be sure to beat batter for the full time and cake will rise nicely.

 
Jul 26, 2012

I used a lemon cake mix and made it according to the directions on the box except I added a box of instant lemon pudding mix and the juice one lemon. Then I used lemon pudding instead of vanilla with the Cool Whip for the topping. Excellent! My husband loves lemon desserts and thought this was very good. Not too sweet. Very fresh and light. Yummy!

 
Jul 30, 2007

This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn’t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract, so I used zest and fresh juice of 2 lemons. If you are substituting for the extract, it is important to taste the frosting and make sure it is lemony enough. If not, keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.)

 
Dec 23, 2003

I had trouble making the cake because i tried to use 2-9" pans instead of the 10x15 dish... they were so moist that they fell apart when i tried to take them out of the pans! But once i reconstructed them, iced and refrigerated the cake, WOW! It was fabulous. I used lemon cake mix instead of yellow, and also lemon pudding in the frosting instead of vanilla. It was a hit!

 
Jun 18, 2007

I'm an avid baker, and this is a fabulous recipe. Everyone loved it when I served it at my husband's birthday party. I increased the amount of lemon extract, grated lemon rind into the whipped cream, and shaved some white chocolate onto the top. Best cake I've ever made!!!!!!

 

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Nutrition

  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 310 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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