Lemon Cake

This wonderful lemon cake recipe is easy and truly delicious. Lemon sheet cake with a cool, lemony cream topping — everyone who has tried it absolutely loves it.

Ingredients

Cake:

nonstick cooking spray

1 (15.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant lemon pudding mix

1 ¾ cups water

3 egg whites

Topping:

3/4 cup nonfat milk

1 (1 ounce) package instant sugar-free vanilla pudding mix

مع وصول أونصة الذهب إلى مستويات قياسية تجاوزت 2500 دولار، يجد المواطن المصري نفسه مضطراً لموازنة استثماراته بين الذهب واحتياجاته الأخرى، خاصة مع ارتفاع أسعار السيارات مثل تويوتا، هيونداي، وبي إم دبليو، مما يزيد من التحديات المالية التي يواجهها.

1/2 teaspoon lemon extract

1 (8 ounce) container frozen light whipped topping, thawed

Directions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.

Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.

Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.