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Magic Layered Lemon Cake

Magic Layered Lemon Cake

Finish off a cheery holiday meal with this Magic Layered Lemon Cake. Top this tart dessert with fluffy whipped topping for the perfect balance of flavors.

Magic Layered Lemon Cake

  • 4 eggs (, separated)
  • zest and 1/4 cup juice from 1 large lemon (, divided)
  • 2-1/2 cups milk
  • 1 cup flour
  • 1 pkg. ((3.4 oz.) JELL-O Lemon Flavor Instant Pudding)
  • 1-1/4 cups powdered sugar
  • 1/2 cup butter (, melted, cooled)
  • 1-1/2 cups thawed COOL WHIP Whipped Topping
  1. Heat oven to 325ºF.
  2. Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
  3. Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
  4. Combine flour and dry pudding mix. Beat egg yolks and powdered sugar in large bowl with mixer until thickened and pale yellow in color. Add butter; beat 2 min. Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
  5. Pour into 8-inch square pan sprayed with cooking spray. (Pan will be full.)
  6. Bake 50 to 55 min. or until center is almost set and top is golden brown. Cool completely.
  7. Spread COOL WHIP over top of cake just before serving; sprinkle with reserved lemon zest.
  8. Courtesy of Kraft