COOKING LIGHT LEMON CAKE RECIPES

Name: Light Lemon Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 servings.
Ingredients: 1 package yellow cake mix (regular size); 1 package (3.4 ounces) instant lemon pudding mix; 1-3/4 cups water; 2 egg whites; 3/4 cup cold fat-free milk; 1/2 teaspoon lemon extract; 1 package (1 ounce) instant sugar-free vanilla pudding mix; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

LIGHT LEMON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Light Lemon Cake Recipe: How to Make It - Taste of Home image

"I revised a recipe that appeared in the newspaper to come up with this lemony cake topped with a light and creamy frosting," shares Edna Thomas of Warsaw, Indiana. "Not only is it fast to fix, but it serves a crowd."

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 20 servings.

Number Of Ingredients 8

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
1-3/4 cups water
2 egg whites
3/4 cup cold fat-free milk
1/2 teaspoon lemon extract
1 package (1 ounce) instant sugar-free vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

In a large bowl, combine the cake mix, lemon pudding mix, water and egg whites. Beat on low spread for 30 seconds. Beat on medium for 2 minutes. , Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, in a large bowl, whisk the milk, extract and vanilla pudding mix for 2 minutes. Let stand for 2 minutes more or until soft-set. Fold in whipped topping. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 161 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 29g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

NATHAN'S LEMON CAKE RECIPE | MYRECIPES

Nathan's Lemon Cake Recipe | MyRecipes image

This is a namesake because Nathan Coulon's mom baked it for his birthday every year. We've adapted this lemon cake recipe to trim the fat and calories, and it's still a moist, lemony treat.

Provided by Nathan Coulon

Yield 16 servings (serving size: 1 slice)

Number Of Ingredients 19

Ingredients

Cake:
Cooking spray
2 tablespoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1?½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 cup nonfat buttermilk
2 tablespoons finely grated lemon rind
2 tablespoons fresh lemon juice
Icing:
3 cups powdered sugar
¼ cup unsalted butter, melted
1 tablespoon lemon rind
¼ cup fresh lemon juice
Lemon rind strips (optional)

Steps:

Preheat oven to 350°.
To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.
Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk.
Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.
To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth. Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired. Store cake loosely covered in the refrigerator.

Nutrition Facts : Calories 317 calories, CarbohydrateContent 55.7 g, CholesterolContent 56 mg, FatContent 9.5 g, FiberContent 0.6 g, ProteinContent 3.6 g, SaturatedFatContent 5.6 g, SodiumContent 165 mg

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