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
Original recipe yields 16 servings
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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Let's Make It
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.
Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.
Garnish with lemon slices and fresh mint leaves just before serving.
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.