Well-Seasoned Cookbook

flavorful recipes perfected over time

Light Lemon Cake

Ingredients:

1 pkg. (18-1/4 oz) light yellow cake mix

1 pkg. (3.4 ox) instant lemon pudding mix

1 3/4 cups water

3 egg whites

3 3/4 cup cold skim milk

1/2 tsp. lemon extract

1 pkg.  (1 oz) instant vanilla pudding mix

1 carton (8 oz) frozen light whipped topping, thawed

Directions:

In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 9x13 inch baking pan coated with no-stick 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. Makes 20 servings.