Lemon Cake

Lemon Cake Ingredients

1 pk (18oz) lemon cake mix	1 ts Lemon extract
1 pk (3.5oz) lemon pudding mix	FROSTING
3 lg Eggs	1 pk (3.5 oz) instant lemon
3/4 c Crisco oil	1 1/4 c Cold milk
1 c 7 Up	1/2 Container; (8 oz) Cool Whip

Instructions for Lemon Cake

Beat all at medium speed 2 minutes. Bake at 350 degrees for 30-40 minutes in a 9x13" pan, until tests done with a toothpick. Can be made in a bundt pan, adjust time accordingly. Frosting: Mix pudding with cold milk, beating until smooth, then fold in Cool Wip. Makes 12 servings Refrigerate leftovers. I make this cake in a 9x13" pan with a metal lid. This is a very moist, delicous cake. Note: Dont have a lemon cake, use a white cake with a box of lemon jello, and a box of instant vanilla pudding mix, and proceed with cake, and for frosting use another box of lemon jello, and instant pudding. I have made this cake with sugar-free instant puddings and diet soda pop and not been disappointed. My mother was a diabetic and this way she could enjoy it also. Posted to TNT Recipes Digest by Goldi on Mar 15, 1998

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs

Lemon

Milk

for flavor and categorization

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