Prep time: 20 min
Total time: 1 hour 55 min (including cooling)
Makes: 12 servings
Ingredients:
4 eggs, separated
Zest and 1/4 cup juice form one large lemon, divided
2 1/2 cups milk
1 cup flour
1 pkg. (3.4 oz) Lemon Flavor instant pudding
1 1/4 cups powdered sugar
1/2 cup butter, melted, cooled
1 1/2 cups whipped topping
Heat oven to 325 degrees F. Beat egg whites in medium bowl with mixer on high speed until soft peaks form.
Reserve 1 tsp. lemon zest for later use. Mix remaining zest with lemon juice and milk until blended.
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; bet 2 min.
Gradually add flour mixture alternately with milk mixture, mixing well after each addition. Whisk in egg whites.
Pour into 8-ince square pan sprayed with cooking spray. (Pan will be full.)
Bake 50 to 55 in. or until center is almost set and top is golden brown. Cool completely.
Spread whipped cream over cake just before serving; sprinkle with reserved lemon zest.
