Lemon Jell-O Cake Recipe: A Lighter Version

This is the perfect summer dessert – for children and adults of all ages. My entire family loves it; my young daughter even enjoys it as her birthday cake. It may not be beautiful, but it is delicious and refreshing! Even better, this version is light and healthy, substituting sugar-free Jell-O for the regular, egg whites for whole eggs, applesauce for oil, and using less powdered sugar than in the original recipe.

Cake:
1 box Yellow Cake Mix
1 small box (3 ounces) Sugar-Free Lemon Jell-O (not pudding)
4 Egg Whites
3/4 cup Water
3/4 cup Applesauce
Non-Stick Cooking Spray

Glaze:
1/3 cup Lemon Juice (or Juice from 2 Fresh Lemons)
1 cup Powdered Sugar

Directions:
1. Mix together cake mix, Jell-O, egg whites, water, and applesauce.
2. Lightly spray an oblong 13 x 9 pan with non-stick cooking spray. Bake at: 325 degrees in a glass pan, 350 degrees in a metal pan - for 30 to 35 minutes.
3. While the cake is baking, mix together the powdered sugar and lemon juice to make the glaze
4. While the cake is still hot, punch holes in the top of the cake using a toothpick or the tip of a skewer, not a fork.
5. Pour glaze over the cake while the cake is still hot.
6. If desired, place cake in the refrigerator for at least 4 hours. Serve chilled for a perfect summer treat!

Copyright © 2009 Keeley Drotz, RD, CD – TGBG Nutrition. All rights reserved.