Magic Layered Lemon Cake - Kraft Recipes Top
Comida Kraft
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Magic Layered Lemon Cake

Prep Time
20
min.
Total Time
1
hr.
55
min.
Servings

12 servings

Finish off a cheery holiday meal with this Magic Layered Lemon Cake. Top this tart dessert with fluffy whipped topping for the perfect balance of flavors.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
  • Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
  • Combine flour and dry pudding mix. Beat egg yolks and powdered sugar in large bowl with mixer until thickened and pale yellow in color. Add butter; beat 2 min. Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
  • Pour into 8-inch square pan sprayed with cooking spray. (Pan will be full.)
  • Bake 50 to 55 min. or until center is almost set and top is golden brown. Cool completely.
  • Spread COOL WHIP over top of cake just before serving; sprinkle with reserved lemon zest.

Size Wise

Balance out your food choices throughout the day so you can enjoy a slice of this tart cake.

How to Store

Refrigerate any leftovers.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 260
Total fat 12g
Saturated fat 8g
Cholesterol 85mg
Sodium 210mg
Carbohydrate 33g
Dietary fiber 0g
Sugars 22g
Protein 5g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %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 1 out of 5 by from Hello!! Nothing magical in this lemon cake It was not hard to make, but even with the pudding and the extra lemon juice and zest, it does not have much of a lemon flavor. There are not any layers at all. I am an experienced cook and baker and followed the recipe EXACTLY. The texture is sort of spongey/soggy. I will have to sneak this into the garbage. My husband will give me the evil eye, since he had to take an extra trip to the store for the box of pudding. I make homemade pudding. I am going to check out other recipes on line such as this one and see what the difference is.
Date published: 2017-01-05
Rated 1 out of 5 by from complicated and awful As the other reviewer wrote there were too many bowls to use and the texture was like jelled lemon pudding. Not appealing at all. I really hate wasting ingredients like the butter and four eggs. The type of milk was not specified in the recipe . I usually use 1% . Doubt I'll try ythis one again. .
Date published: 2016-12-28
Rated 2 out of 5 by from Doesn't resemble the photo at all. I gave this recipe 2 stars because it tastes good but the texture is heavy like a bread pudding. There are no layers. My Dad is eating it because it tastes good and he says it reminds him of cheesecake. So it won't go in the trash. Unless your test kitchen can find the mistake in the recipe I won't be making it again.
Date published: 2017-05-16
Rated 1 out of 5 by from not appealing at all I decided to make this to change up my weekly baking from the usual Holiday treats. One, the steps on here are to many. I used a ton of bowls and dishes to whip them up each section. Two, the texture of this was awful. It tasted like mush. I will not make this again.
Date published: 2016-12-04
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