HOMEMADE LEMON PUDDING CAKE

Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight!

How to Make Lemon Pudding Cake

  • 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 Frosting when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.

To Make this Recipe You’Il Need the following ingredients:

HOMEMADE LEMON PUDDING CAKE RECIPE

Ingredients :

1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
1½ cups of white granulated sugar
¾ cup unsalted butter, softened
4 teaspoons baking powder
1¾ cups all-purpose flour
2 tbsp fresh lemon zest
1 tsp vanilla extract
1¼ cup whole milk
3 tbsp cornstarch
? cup canola oil
1 teaspoon salt
4 eggs

Instrutions :

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 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 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.

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