Lemon Cake

259 Reviews 33 Pics
  • Prep

    15 m
  • Cook

    28 m
  • Ready In

    43 m
Recipe by  LaDonna

“This is a wonderful easy recipe that is truly delicious. Lemon sheet cake with a cool lemony cream topping. Everyone who has tried it absolutely loves it.”

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Adjust Servings

Original recipe yields 1 - 10x15 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
  2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
  4. In a large bowl, combine milk, lemon extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cooled cake. Store cake in refrigerator.

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Reviews (259)

Rate This Recipe


Great cake!! I used a lemon cake and added a few tablespoons of fresh lemon juice in place of some of the water in the cake. My coworkers gobbled this up and my boss wanted the recipe after I took this to a work luncheon. Will definitely make again, very refreshing and light tasting!



Delicious!! Used lemon cake mix (and the lemon pudding!)...perfect - you HAVE to use lemon cake mix. Also, we like to eat cake cold, it really is so good right out of the fridge, you've got to try that. Made an American flag on top w/ strawberry slices and blueberries for the 4th of July yesterday...so cute! :) My sister said that this is now her favorite cake of ALL TIME!!



I made this for my daughter's birthday and everyone loved it! Used 9 x 13 pan, lemon cake mix, and lemon pudding. As someone else said, be sure to beat batter for the full time and cake will rise nicely.

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Amount Per Serving (20 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 310 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Creamy Lemon Cake


next recipe:

Lemon Pound Cake II