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Lemon Cake

Updated July 27, 2023
EDR Lemon Cake
1 (1/2-inch) slice
40 Min

This Lemon Cake is so tasty and beautiful, it's worthy of setting out on your prettiest cake stand or cake platter. This easy lemon cake recipe is made with some convenient sugar-free ingredients, so anyone watching their carbs and sugar intake can enjoy, too!

What You'll 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 to Do

  1. Preheat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
  2. 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 Bundt pan.
  3. 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.
  4. In a medium bowl, combine whipped topping, yellow food coloring, and remaining lemon extract; mix until thoroughly combined. Spread evenly over cake.
  5. Serve immediately, or refrigerate until ready to serve.


For a tasty and colorful touch, garnish with fresh berries before serving.

Up Next:

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 213
  • Calories from Fat 84
  • Total Fat 9.3g 14 %
  • Saturated Fat 1.9g 9 %
  • Trans Fat 0.0g 0 %
  • Protein 7.5g 15 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.6mg 0 %
  • Sodium 390mg 16 %
  • Total Carbohydrates 36g 12 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 1.8g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I am new at cooking for a diabetic. I am not a cook or baker. This recipes calls for 1 cup egg substitute. What do I use? Can I use an egg, if so how many?

Can I get SF pudding in England?

Made with vanilla sf pudding and 4 eggs instead of the substitute. Followed all else to a T and this was a big hit. The cake is very moist and light, delicious!

I'm not able to locate SF instant lemon pudding in my area. Could I sub SF vanilla pudding and still end up with a somewhat lemony cake?

Hello! You can substitute with sugar-free vanilla pudding and still end up with a delicious lemony cake. There's enough lemon extract in the recipe to give you that great flavor! Enjoy. :)

Thanks, I went ahead and made the cake with SF instant vanilla pudding and I also used 4 eggs instead of the egg substitute. It was absolutely delicious!!

Thanks for letting us know how it turned out for you - we're so glad to hear you loved it! :)


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