Lemon Cream Cake Recipe
Ingredients
8 oz. sugar-free white cake mix
2/3 cup water
1 egg
1 tsp grated lemon zest
1 tsp lemon flavoring
1 env. nondairy whipped-topping mix
1/2 cup water
2 tsp cornstarch
1 tsp orange flavoring
1/8 tsp . almond extract
Directions
Empty cake mix into a bowl.
Add 1/4 cup (180-mL) water, egg, lemon zest, and lemon flavoring.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) of 20 to 25 minutes.
Allow cake to cool; then remove from pan.
In a chilled bowl and using a chilled beater, beat whipped-topping mix and 1/2 cup (125 mL) water until soft peaks form.
Gradually beat in cornstarch and flavorings.
Beat to stiff peaks.
Frost cake.
Add 1/4 cup (180-mL) water, egg, lemon zest, and lemon flavoring.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) of 20 to 25 minutes.
Allow cake to cool; then remove from pan.
In a chilled bowl and using a chilled beater, beat whipped-topping mix and 1/2 cup (125 mL) water until soft peaks form.
Gradually beat in cornstarch and flavorings.
Beat to stiff peaks.
Frost cake.
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