Recipe of the Month

I found this recipe on Allrecipes.com. I had a dream a couple of month's ago about a lemon cupcake and ever since I have been on a quest to find the best lemon cake recipes. I took this one to a potluck and got a lot of compliments so I thought I'd pass it along. It's not the "dream cupcake" but it's good. If you have a really good lemon cake recipe please send it to me so I can let go of this ridiculous obsession. I don't even like lemon cake that much. Weird!




Lemon Cake

INGREDIENTS

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
1/2 teaspoon lemon extract
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 (8 ounce) container frozen light whipped topping, thawed


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 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 10x15 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.
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.