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Lemon Bar Magic Cake

A delightful layered cake that combines the flavors of lemon and vanilla in a magical way, evoking warm memories of family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 package French Vanilla cake mix plus eggs, oil, and water as needed for the cake mix
Lemon Mixture
  • 2 cups sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 zest lemons
  • 3/4 cup lemon juice (about 4 lemons)
  • 1.4 oz sugar-free instant lemon pudding mix
  • 1 cup cold milk
  • 8 oz Cool Whip, thawed

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and lightly grease a 9x13 cake pan.
  2. Prepare the French Vanilla cake mix according to the package instructions, then pour it into the prepared cake pan without baking.
  3. In a large mixing bowl, combine the sugar, flour, eggs, lemon zest, and lemon juice and whisk until smooth.
  4. Pour the lemon mixture over the prepared cake mix in the pan.
Baking
  1. Bake in the preheated oven for about 40 to 45 minutes, checking with a toothpick for doneness.
  2. Allow the cake to cool completely before frosting.
Frosting
  1. Whisk the lemon pudding mix with the cold milk until smooth and thickened, about 2 minutes.
  2. Fold in the thawed Cool Whip until fluffy and creamy.
  3. Spread the frosting over the cooled cake.

Notes

This cake is best served chilled. It can be stored in an airtight container in the fridge for 3 to 5 days. Adding extra lemon zest or using whipped cream instead of Cool Whip can enhance the flavor and texture.