Homemade Lemon Pudding Cake
User Reviews
4.6
Homemade Lemon Pudding Cake
Description
The Homemade Lemon Pudding Cake combines butter, sugar, and lemon pie filling powder with eggs and a mix of milk and oil to produce a rich cake batter accented by fresh lemon zest. Flour, cornstarch, baking powder, and salt provide structure and lift, while vanilla extract adds subtle depth. After thorough mixing, the batter is baked in a greased Bundt pan at moderate temperature until a toothpick comes out clean.
The resulting cake has a moist and tender crumb with a mild lemon flavor that comes from the pudding mix and added zest, offering a soft texture and gentle citrus notes. It can be served plain or dusted with powdered sugar to highlight the lemon character.
Ingredients
- 3/4 cup butter unsalted, softened
- 1 1/2 cups white granulated sugar
- one grams -128 grams package lemon pie filling or instant lemon pudding, small packet
- 2 tablespoons lemon zest fresh
- 4 egg
- 1 1/4 cup milk whole
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the lemon pie filling mix POWDER ( YOU DO NOT COOK IT) and combine thoroughly.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the lemon zest.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Invert the cake onto a baking rack to cool.
- Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 89mg | 30% |
| Sodium | 349mg | 15% |
| Potassium | 211mg | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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