Tasty as is, but I made some taste & texture changes. >>>For the cake, I used lemon cake mix; added lemon juice & lemon zest; whipped the egg whites to soft peaks. This batter was very stiff, so I added milk until the batter was more like regular cake batter. I avoid dairy, so used coconut milk. Rice, soy, or almond milk would also work but change the taste. >>>For the topping, I increased the lemon extract and the milk (coconut milk again). I don't like sugar-free products so used regular instant vanilla pudding mix (3.4 ounce package). Note that even though I used non-dairy milk in the topping, the frozen whipped topping does have some dairy in it. >>>My picky eaters (mother, husband, and two young adult sons - yeah, poor me!) all loved it. >>>Exact amounts of my changes are in MyRecipeBox http://allrecipes.com/customrecipe/64199787/super-lemony-lemon-cake/detail.aspx
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Tasty as is, but I made some taste & texture changes. >>>For the cake, I used lemon cake mix;...