This cake has been a hit no matter where I have served it. I’ve always thought that eating a lemon cake is as close to eating sunshine as you can get. There’s something about a lemon cake’s zesty and tangy freshness that makes my taste buds sing.
FOLLOW ME HERE Jenn Abadie Scioneaux
Original recipe makes 1 – 10×15 inch pan
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant lemon pudding mix
1 3/4 cups water
3 egg whites
Preheat oven to 350 degrees F (175 degrees C). Spray a 10×15 inch pan with non-stick cooking spray.
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 10×15 inch pan.
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.
2 C powdered sugar
1/4 C butter, softened
2 tbsp lemon juice,
Wilton Icing Color
In a medium bowl, cream sugar and butter. Scrape the side of your bowl and add lemon juice. Mix well, stop to scrap and add just a touch of color if you wish. Wilton icing color is best to use. Do note use liquid food coloring as this will alter the final product. Also a small amount of color goes a long way. I like to use a toothpick for my coloring purposes. Dip the toothpick just slightly in your icing color then smear it into your icing. Mix well.
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