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Lemon Cake

Updated July 27, 2023

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SERVES: 16

SERVING SIZE: 1 (1/2-inch) slice

COOK TIME: 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

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What to Do

Preheat oven to 350 degrees F. Coat a Bundt 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 Bundt 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.

Notes

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

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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 %

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Betty

Mar 31, 2022

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?

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mariondeaves 2528733

May 19, 2018

Can I get SF pudding in England?

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shazzastokes 8771768

Apr 12, 2016

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!

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shazzastokes 8771768

Apr 09, 2016

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?

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Test Kitchen Team

Apr 11, 2016

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. :)

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shazzastokes 8771768

Apr 12, 2016

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!!