Easy Lemon Cake

Name: Easy Lemon Cake
Prep time: 20 min
Total time: 1 h 25 min
Yield: 16 servings
Ingredients: 1 pkg. (2-layer size) lemon cake mix; 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding; 1-1/2 cups cold milk; 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

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Recipe by Kraft

Prep Time

20
min.

Total Time

1
hr.

25
min.

Servings

16 servings

Try our Easy Lemon Cake recipe that's almost too easy to make tonight. With just four ingredients, this lemon cake recipe delivers spectacular results.

What You Need

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1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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Make It

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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.
Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cakes.
Stack cake layers. Frost with COOL WHIP.

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Kitchen Tips
Nutrition

Variation

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

Special Extra

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

Special Extra

Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	260

Total fat	11g
Saturated fat	4.5g
Cholesterol	35mg
Sodium	350mg
Carbohydrate	39g
Dietary fiber	0g
Sugars	26g
Protein	3g
% Daily Value
Vitamin A	2 %DV
Vitamin C	0 %DV
Calcium	8 %DV
Iron	4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by roger19751 from Very easy and very good. Very easy and very good. You have to be careful when buying lemon cake mixes, some are good, some have a funny chemical taste from the artificial flavor. I also put the cake layers in the fridge and got them cold before attempting to assemble. Make the pudding according to these directions, not the box. Has to be thick, you might even wait a little for the pudding to thicken before spreading. Thaw the cool whip, I had no problems.

Date published: 2010-03-24

Rated 2 out of 5 by jan7801 from I saw all the great comments about this cake but when I made it, it fell apart. I saw all the great comments about this cake but when I made it, it fell apart. The pudding seemed to runny to hold the top cake on and it eventually just spilt into 3 pieces and slid off the bottom cake. My family still ate it just wasn't very pretty. Does anyone have any suggestions on what I did wrong? I let the cake cook and after I mixed the pudding I let sit for 5 minutes to make sure it was thick in consistency. I would like to try to make it again but don't want to go through the trouble if it will just fall apart again. Thanks

Date published: 2011-05-14

Rated 5 out of 5 by tiffanycw3 from This cake is SOOO delicious and so easy. This cake is SOOO delicious and so easy. I wasn't sure if the cool whip would be "enough" for the outside of the cake...but it is enough! So light and delicious. Also, my cake was super moist. Everyone at work loved it. I added a tablespoon of lemon juice to the cake batter and a teaspoon of lemon juice to the pudding for extra lemon flavor. Great cake! Try it! Great job (again!) Kraft!

Date published: 2011-05-23

Rated 1 out of 5 by msippigrl from If you make this, I recommend using a 13x9 pan istead of the two cake layers as I did. If you make this, I recommend using a 13x9 pan istead of the two cake layers as I did. When I put the top layer on, it started slipping and sliding in the pudding that was atop the bottom layer. Also, the weight of the top layer squeezed out ALL the pudding from the bottom layer. It ran off the plate onto the countertop..... a real mess! Will not make again as its taste was just OK even without the mess. Definitely did not look like the picture.

Date published: 2009-09-27

Rated 5 out of 5 by iclaudiub from I made it for my family and everyone loved it. I made it for my family and everyone loved it. Some even had seconds. Just make sure you cover it (if you make it in advance)in fridge overnight or the whip creme gets a bit sticky. When I took it out of the fridge, in the morning for the afternoon, the whipped creme did not slide off. It was perfect!

Date published: 2009-04-05

Rated 4 out of 5 by raggedriley from One of the reviews for this lemon cake asked if they could use lemon pie type filling instead of the... One of the reviews for this lemon cake asked if they could use lemon pie type filling instead of the lemon pudding. Yes! but you need to put a thin layer of icing on the bottom of each cake so that the lemong pie type filling will not saturate the cake. I feel the same way...Ineed a more tart type filling. I hope this helps!Giggi

Date published: 2010-03-25

Rated 5 out of 5 by daffodillynne from I made this for my husband's end-of-semester party for his class. I made this for my husband's end-of-semester party for his class. It was a huge hit! I made it as the recipe said, except that I put all the pudding between the two layers rather than putting any on the top. I would suggest setting the Cool Whip out to thaw before spreading it as icing...that's what makes it easy to spread and beautiful to look at!

Date published: 2009-05-20

Rated 4 out of 5 by lelumina21 from This is my favorite summer cake recipe. This is my favorite summer cake recipe. It is light and sweet, and tastes great coming out cold from the fridge. It goes great with burgers. I only had to modify the whip cream because mine kept melting off the cake. I made my own thicker whip cream the second time I made it. My family loves July 4th cookouts now! :-)

Date published: 2010-07-02