Double Lemon Cake #2

Adapted from

  • Batter:
  • 18 1/4 ozs lemon cake mix
  • 1 1/2 ozs Dream Whip whipped topping mix, dry
  • 1/2 tsp baking powder
  • 1/2 cup bottled lemon juice
  • 1/2 c cold water, cold
  • 1/2 c egg whites
  • 1 tbsp olive oil
  • 1 tsp pure vanilla extract
  • Topping:
  • 14 ozs low fat sweetened condensed milk
  • 1/2 cup bottled lemon juice
  • 2 whole egg yolks
  • 1 tsp lemon peel, grated
Double Lemon Cake #2
Preheat oven to 350°. Prepare a 9"x13" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, whipped topping mix, and baking powder. In another mixing bowl, combine half cup lemon juice, water, egg whites, oil, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 25 minutes or until golden brown. To prepare topping, combine sweetened condensed milk, egg yolks, remaining lemon juice, and lemon peel. Spread evenly over hot cake. Return to oven and bake for eight minutes more. Cool.
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Posted: 10/15/2009
Rated by 1 users (5.00)
WW Points* : 4.25
24 servings
Nutrition Facts
Servings Per Recipe 24
Amount Per Serving
Calories 196
Calories from Fat 65 (33%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 10%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 172mg 7%
Potassium 0mg 0%
Total Carbohydrate29g 10%
Dietary Fiber 0g 0%
Sugars 22g
Protein 4g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.