A delightful lemon cake with a tangy twist, perfect for gatherings or a refreshing dessert.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking and optimal cake texture.
In a mixing bowl, combine the lemon cake mix, egg whites, and lemon-flavored diet soda until smooth.
Mix until no lumps remain for a smooth batter.
Grease a 9x13 baking pan with non-stick spray and pour the batter into the pan.
Ensure the batter is evenly spread for uniform baking.
Bake the cake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain consistent temperature.
In a saucepan, heat the lemon gelatin and condensed milk over medium-low heat, stirring until smooth.
Stir continuously to prevent the mixture from sticking to the pan.
Remove the cake from the oven and poke holes all over the top using a toothpick.
Space the holes evenly to allow the glaze to soak in uniformly.
Pour the warm glaze over the cake, ensuring it fills the holes. Let the cake cool completely.
Allow the glaze to soak in fully for a moist cake.
Mix the lemon extract with the whipped topping and spread it evenly over the cooled cake.
Chill the whipped topping beforehand for easier spreading.
Refrigerate the cake until ready to serve.
Chilling enhances the flavors and sets the topping.
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