Lemon Cake

Lemon Cake

"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

43 m servings 159 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Reviews

Read all reviews 301
  1. 366 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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!

Most helpful
Most positive
Least positive
Newest

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 ...

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 t...

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 r...

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...

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...

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 reconstr...

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 c...

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!

A hit with my family! Light, moist, and flavorful. As others suggested, used lemon cake and lemon pudding, also substituted 1/4 c of water for lemon juice, and also zest of one lemon-divided b...

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