Rating: 4.5 stars
97 Ratings
  • 5 star values: 68
  • 4 star values: 26
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This easy, luscious cake is actually better made a day or two in advance. Store in refrigerator until ready to serve.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake the cake in 2 layers as directed on package. When cool, slice each layer in half horizontally, making 4 layers. In a medium bowl, combine the 2 cans of sweetened condensed milk with the fresh lemon juice. Reserve half of the mixture and set aside.

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  • Use half of lemon milk mixture to put between layers. With the reserved mixture, gently fold in the whipped topping, and use to frost the entire cake. Chill overnight before serving.

Nutrition Facts

483 calories; protein 8.1g; carbohydrates 74.4g; fat 17.9g; cholesterol 33.3mg; sodium 398.4mg. Full Nutrition
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