Cold Lemon Cake
A refreshing cold lemon cake featuring a tangy lemon pudding filling, topped with whipped cream, perfect for warm days or special gatherings needing a bright, citrusy dessert.
Ingredients
Instructions
- Mix the lemon Jell-O pudding and pie filling with 1 1/4 cups of water until smooth.
- Combine sugar with egg yolks in a separate bowl.
- Add the sugar and egg yolk mixture to the pudding and water mixture.
- Cook over medium heat until the mixture thickens.
- Remove from heat and add the butter and lemon juice, stirring until smooth. Let cool well.
- Fold whipped cream into the cooled pudding mixture.
- Use the pudding and whipped cream mixture as filling and icing for the cake.
- Place the assembled cake in the refrigerator to get cold and allow the pudding to set.
- Serve the cake cold.
Nutrition & Diet Analysis (per serving)
721
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).