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Moist Lemon Sheet Cake

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
20 servings
Dessert Cake
Moist Lemon Sheet Cake
Ingredients
  • cooking spray
  • 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
  • 3/4 cup nonfat milk
  • 1 (1 ounce) package instant sugar-free vanilla pudding mix
  • 1/2 teaspoon lemon extract
  • 1 (8 ounce) container frozen light whipped topping, thawed
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Next, spray a 10x15-inch baking pan with non-stick cooking spray to prevent the cake from sticking.
3
Combine the cake mix and lemon pudding mix in a large mixing bowl. Add water and egg whites to the mixture, then use an electric mixer on low speed to blend everything together for 1 minute. Gradually increase the speed to high and continue beating the mixture for an additional 4 minutes, ensuring it's smooth and well combined.
4
Pour the cake batter into the prepared baking pan.
5
Place the cake in a preheated oven and bake until a toothpick inserted into the center of the cake comes out clean, taking around 25 to 30 minutes.
6
Once done, remove the cake from the oven and let it cool completely in the pan for 20 to 30 minutes.
7
Simultaneously, prepare the topping by combining milk, vanilla pudding mix, and lemon extract in a large mixing bowl. Use an electric mixer on low speed to blend the ingredients together for 2 minutes, creating a smooth mixture.
8
Fold in whipped topping and spread it evenly over the cooled cake.
9
Finally, store your cake in the refrigerator to keep it fresh.