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Lemon Cream Cake

Diabetic.Foodie's picture
  Sugar free white cake mix 8 Ounce
  Water 2⁄3 Cup (10.67 tbs)
  Egg 1
  Grated lemon zest 1 Teaspoon
  Lemon flavoring 1 Teaspoon
  Nondairy whipped topping mix 5 1⁄4 Ounce (1 Envelope)
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Orange flavoring 1 Teaspoon
  Almond extract 1⁄8 Teaspoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1646 Calories from Fat 125

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 25.7 g128.4%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1683.8 mg70.2%

Total Carbohydrates 131 g43.7%

Dietary Fiber 0.62 g2.5%

Sugars 106.3 g

Protein 185 g370.6%

Vitamin A 4.9% Vitamin C 10.7%

Calcium 642.2% Iron 6.5%

*Based on a 2000 Calorie diet

Lemon Cream Cake Recipe