An Easy Lemon Cake

IMG_4085I’m not a purist when it comes to baking: whether I bake from scratch or from a mix, baking feels like alchemy. If the baking is fun, quick, and easy, so much the better. Here’s a recipe for “Easy Lemon Cake,” that is made from a mix, but tastes like you spent hours in the kitchen. I was looking for a cake to bake for my sister’s birthday, and found this recipe in a Kraft Food & Family magazine. A moist lemon cake is sandwiched together and topped with instant lemon pudding, and then swathed in a cloud of Cool Whip. Yes, purists will scoff–no, scream–but this is a great cake, and I will definitely make it again.

Easy Lemon Cake

IMG_40891 package (2-layer size) lemon cake mix
2 packages (3.4 oz. each) lemon instant pudding
1-1/2 cups milk
1 tub (8 oz.) Extra Creamy Cook Whip whipped topping, thawed

Prepare and bake cake mix in two 9-inch round layers. Cool.

Beat pudding mixes and milk with a whisk for two minutes, or until thickened. Immediately spread over tops of each cake layer.

Stir the Cool Whip so that it is uniformly smooth. Stack cake layers and frost with Cool Whip. Keep refrigerated until serving.

Baking notes: I used Duncan Hines Signature Lemon Supreme cake mix, and it was very good, like a moist, fine-textured sponge cake.

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Allow to cool completely before frosting.
The lemon custard filling is spread on.
The lemon custard filling is spread on.

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I am often (always!) amazed by birds. Here, a grackle, one of the commonest of common birds shows off his beautiful feathers. Peace to you. Fran

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4 thoughts on “An Easy Lemon Cake

  1. I loved your pictures of the black eyed susans in the pitcher and the grackle. I might try to make the lemon cake if I have an occasion to do so. The cake would be too much for just Clarence and me.

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