Garnished with lemon and lime slices, this easy cake screams summer.
Lemon and lime zest mixed right into the cake batter bring a pop of citrus to the sponge.
Ingredients
Baking spray with flour
1(15.25-oz.)
Credit: Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer Prop Stylist: Audrey Davis
Grease a 13- x 9-inch baking pan with baking spray.
Pour into prepared pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 28 minutes.
Pour condensed milk mixture over cake, spreading evenly over top with a spatula.
Cool until room temperature, about 1 hour.
Spread whipped topping over top.
Refrigerate until chilled, about 1 hour.
Garnish with lemon and lime slices, if desired.
Cake can be stored, covered, without whipped topping, in the refrigerator up to 3 days.
Spread with whipped topping just before serving.
