I was watching Sandra Lee the other day and my mouth just melted when I saw her make these Lemon Tea Cakes. I don't usually like lemon cake, but these just looked too good to pass up so I made a batch this weekend for our 4th of July BBQ.
- 1 (18-ounce) box lemon cake mix
- 1 (8-ounce) container cool whip
- 1 egg white plus 1 cup egg whites
- 2 cups milk
- 2 (3.4-ounce) packages instant lemon pudding mix
- 2 tablespoons sugar
- 1/2 teaspoon cream of tartar
- 1 lemon, zested
Preheat oven to 350 degrees F.Mix the cake mix with the container of cool whip and add 1 egg white. Spray a muffin tin with nonstick spray. Scoop 1 tablespoon of mixture into each tin.
Add 1 tablespoon of pudding mix on top of each cake and spread. Raise temperature of oven to 425 degrees F.
Beat the remaining 1 cup of egg whites until soft peaks form, then add sugar and cream of tartar. Mix until stiff peaks form. Fold in the zest of 1 lemon.