Easy Lemon Cake

photo by:kraft

Remember the last time you used just four ingredients to deliver a spectacular dessert? We didn't think so. Wow 'em tonight with a showstopper that's almost too easy.

time

prep:

20 min

total:

1 hr 25 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) lemon cake mix

pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1-1/2

cups cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

step 1

PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool in pans 10 min. Remove to wire racks; cool completely.

step 2

BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.

step 3

STACK cake layers. Frost with COOL WHIP.

Kraft Kitchens Tips

Variation

Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.

Size-Wise

At 16 servings, this is a perfect dessert to serve at your next party.

Special Extra

Garnish with lemon slices and fresh mint leaves just before serving.

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a cook

posted:5/9/2004

I PLAN TO MAKE THE INGREDIENTS SOUND GPOOD.

jemrick

posted:5/7/2004

Very light and fresh tasting. Perfect for warm weather. We loved it!

Will1020

posted:5/5/2004

I love anything lemon. This cake sounds delicious. I go over my sister-in-law Mary Anne's house, every Sunday, she and I love lemon cake, and I think I just might add some coconut. We both love that too, and we will have something to look forward too, as we have our cup of coffee, and catch up on the family news of the week. Thanks.

Cindi Robinson

posted:5/5/2004

I also made this cake with sugar free ingredients. I also used the light cool-whip for the topping. It was light tasting and looked very appealing with thinly sliced lemons layed on the top. I also use lemon zest, with the slices, to garnish the top of the cake, and around the bottom of the cake. The ladies at my mom's club (I made the cake for their luncheon), couldn't say enough nice things about it. I was pleased, since they are all experienced bakers.

marciaemig

posted:5/5/2004

This is an awsome recipe. SO elegant yet so easy to make. It's light with a wonderful lemon flavor. Definately a "KEPPER"!!

a cook

posted:5/4/2004

I used sugar free cake mix, and sugar free pudding as someone iin our family cannot have the sugar. It turned out great! I added a little lemon zest to the cake and also some on top for decoration.

Vjgunkel

posted:5/4/2004

this is such an easy cake to make with fantastic results every time. Its light which makes it a good dessert to follow a heavy meal. I just cannot say enough good things about this recipe. We are not a cake family at all-preferring cookies. This is one of about 4 cake recipes our family will eat, rather than by pass for another dessert type item.

a cook

posted:2/12/2003

it looks easy to make you make it a day ahead

a cook

posted:6/16/2002

We split the cake layers & filled them with canned lemon pie filling. Recommend adding lemon juice or zest of lemon to 'icing' for some needed umph.

a cook

posted:3/25/2002

This cake turned out beautiful. Also very simple to make. Mom and Dad enjoyed eating this cake, it was definitley a hit after dinner. I will make this cake again. Just alittle tip: Be sure to thaw your cool whip in the refrigerator, then I stired a little before frosting cake. It looked beautiful.