Sunday, September 6, 2009

Lemon Delight Cake

This was another lower-fat dessert option I found. This lemon cake turns out light and moist with a mild lemon flavor. This is a great option for a summer dessert.

Lemon Delight Cake
1 pkg lemon cake mix
1 (3.4 oz) instant lemon pudding mix
1 3/4 cups water
3 egg whites

3/4 cup skim milk
1/2 tsp lemon extract
1 (1 oz) pkg instant lemon pudding mix
1 (8 oz) container frozen light whipped topping

Preheat oven to 350 degrees. Spray 9x13 inch cake pan with cooking spray. In large bowl, mix together cake mix and pudding mix. Add water and egg whites. Beat on low for 1 minute. Increase to high speed and beat for 4 minutes. Pour batter into prepared pan.
Bake for 25-30 minutes or until toothpick inserted into middle comes out clean. Allow cake to cool completely.
To prepare the whipped topping, Combine milk, lemon extract and pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Decorate top with lemon slices or lemon rind. Store cake in refrigerator.

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