By request

Several people asked after the recipe for Audrey's cake, so here it is. The first time I made it was a couple years ago, a sort of hybrid of about three different recipes, plus some tweaking all my own (like adding the zest to both cake and frosting).

Of course, I didn't have any yesterday but my taste-testers swear it's light, with just the right amount of tartness, and is super-moist... Mmmmmmmm... (and it's already gone, just 24 hours later!)


Audrey's Lemon Birthday Cake

Cake:
1 18.25-oz. package yellow cake mix
1 4.3-oz. package instant lemon pudding mix
1¾ c water
3 egg whites (or two eggs)
Juice and zest of one lemon

Frosting:
½ c shortening
¼ c butter
¼ c milk
1 t vanilla extract
4-5 c confectioners' sugar
Juice and zest of one lemon

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 10x15 inch pan with non-stick cooking spray.
2. In a large bowl, mix together cake mix and pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into prepared 10x15 inch pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
4. With an electric mixer blend all frosting ingredients until mixed. Frost cooled cake. Store cake covered with plastic wrap in refrigerator.