Lemon Snackin' Cake

This five-ingredient cake will become a new potluck or party staple.

  • Prep time: 5 min
  • Makes: 15 servings
  • Cook time: 35-40 min

Nutritional Information


  • Calories
  • Fat
    8.1 g
  • Cholesterol
    8 mg
  • Carbohydrates
    33.6 g
  • Dietary Fibre
    0.4 g
  • Protein
    2.3 g


1 package lemon or yellow cake mix (2 layer size)
1 package lemon instant pudding (4 serving size)
1 cup / 250 ml cold water
1/2 cup / 125 g Naturegg Omega Plus cracked eggs, well shaken
1/4 cup / 50 ml vegetable oil


  1. In large bowl, combine all ingredients. Whisk until almost smooth, about 1 minute. Pour into greased 13x9” (33x23 cm) baking pan.

  2. Bake at 350°F (180°C) 35-40 minutes or until firm to touch. Cool on rack. Sprinkle with icing sugar, if desired.


  1. Spread with a simple lemon glaze for an extra lemon hit. Blend 1½ cups (375 mL) icing sugar, 2 tbsp (30 mL) lemon juice and 1 tbsp (15 mL) soft margarine until smooth.

  2. Use other flavours according to your family's favourites: chocolate cake mix and chocolate pudding; white cake and vanilla pudding.

This recipe was made with:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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