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Sugar free lemon cake 

What you need: 

1 (16-ounce) package sugar-free yellow cake mix

2 (4-serving-size) packages instant sugar-free, fat-free lemon pudding and pie filling

1 cup fat-free evaporated milk

1/2 cup canola oil

1/2 cup water

2 teaspoons lemon extract, divided

1 cup egg substitute

1 (8-ounce) container frozen sugar-free whipped topping, thawed

3 to 4 drops yellow food coloring

What you do:

Preheat oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.

In a large bowl, beat cake mix, pudding mix, evaporated milk, oil, water, and 1 teaspoon lemon extract until smooth. Beat in egg substitute until well combined, then pour into pan.

Bake 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes, then remove from pan to cool completely.

In a medium bowl, combine whipped topping, yellow food coloring, and remaining lemon extract; mix until thoroughly combined. Spread evenly over cake.

Serve immediately, or refrigerate until ready to serve.

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