Get ready for a taste of sunshine with this Lemon Pudding Cake Recipe! It’s like a magic trick in your oven – a fluffy cake on top with a tangy lemon sauce. The perfect lemon dessert after dinner tonight or any day you need a little pick-me-up!
Contents
Lemon Pudding Cake – Perfect for Summer
If you want a delicious summery dessert, look no further than this delightful cake. Nothing screams warm weather like lemons, and this recipe brings out the tart with just enough sweetness to make it appealing.
Each bite will have a burst of citrus flavor and is sure to be moist and delicious. The creamy pudding sauce is easy to make and is something you can make as a treat for yourself or to share at any occasion.
If you love cakes and desserts why not try this Twinkie Cake Recipe or give this Healthy Banana Pudding a try!
Ingredients For Lemon Pudding Cake
For Cake
- Lemon Cake Mix: Provides a flavorful and easy base for the cake.
- Whole Milk: Adds richness and moisture to the cake batter.
- Canola Oil: Keeps the cake moist and tender.
- Large Eggs: Bind the ingredients together and adds structure to the cake.
- Lemon Juice: Enhances the lemon flavor, adding a fresh and tangy twist to the cake.
For Pudding
- Instant Lemon Pudding Mix: Creates a creamy and tangy layer on top of the cake.
- Sugar: Sweetens the pudding topping.
- Whole Milk: Enhances the creaminess of the pudding.
- Cold Water: Helps set the pudding mix into a smooth, luscious topping.
Toppings
- Powdered Sugar: Adds a delicate sweetness and decorative touch.
- Whipped Cream: Offers a light and airy contrast to the dense cake and pudding.
- Fresh Mint Sprigs: Adds a refreshing aroma and garnish.
- Lemon Slices: Enhances the visual appeal and adds a burst of citrus flavor.
- Lemon Zest: Adds a fresh, vibrant citrus aroma and flavor to the finished dish.
How To Make Lemon Pudding Cake
Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick baking spray.
In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, lemon juice, canola oil, and egg yolks and whites until smooth and well combined.
Pour the batter into the prepared baking dish, spreading it out evenly.
In another large bowl, combine the sugar, instant lemon pudding mixes, 2 cups milk, and 1 1/4 cups cold water. Whisk for about 2 minutes until the mixture is thickened and well combined.
Spoon dollops of the pudding mixture evenly over the top of the cake batter.
Place the baking dish on a cookie sheet (to catch any drips) and then place it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for about 30 minutes before serving. Dust with powdered sugar, top with lemon zest, and serve each piece with whipped cream, a slice of lemon, and a sprig of fresh mint.
Tips For Making The Best Lemon Pudding Cake
- Mixing Cake Batter: When whisking the cake batter, ensure that the egg yolks and egg whites are well incorporated for a smooth and consistent batter.
- Cooling Time: Allow the cake to cool for at least 30 minutes to set the pudding layer properly before serving.
Make Your Cake Unique
- Lemon Pudding Bundt Cake: Prepare the lemon cake batter as instructed. Pour the batter into a greased and floured bundt cake pan for a classic lemon bundt cake.
- Lemon Pudding Cupcakes: Divide the lemon cake batter into cupcake liners for tasty lemon pudding cupcakes.
- Lemon Pudding Poke Cake: Bake a standard lemon cake and once it’s cooled, use the handle of a wooden spoon to poke holes throughout. Pour lemon pudding over the cake, allowing it to fill the holes, for a moist and flavorful dessert.
How To Store Lemon Pudding Cake
- Refrigerate: Store any leftover Lemon Pudding Cake in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Before eating, you can warm your cake in the microwave for 30 seconds.
Lemon Pudding Cake Recipe
Ingredients
For The Cake
- 1 Box Cake Mix 9×13 size
- 1 cup Whole Milk
- 1/2 cup Canola Oil
- 3 Eggs Large
- 2 Instant Lemon Pudding Mix 3.4 oz each
- 1/3 cup Sugar
- 2 cups Whole Milk
- 1 1/4 cups Cold Water
Topping
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick baking spray.
- In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, lemon juice, canola oil, and egg yolks and whites until smooth and well combined.
- Pour the batter into the prepared baking dish, spreading it out evenly.
- In another large bowl, combine the sugar, instant lemon pudding mixes, 2 cups milk, and 1 1/4 cups cold water. Whisk for about 2 minutes until the mixture is thickened and well combined.
- Spoon dollops of the pudding mixture evenly over the top of the cake batter.
- Place the baking dish on a cookie sheet (to catch any drips) and then place it in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about 30 minutes before serving. Dust with powdered sugar, top with lemon zest, and serve each piece with whipped cream, a slice of lemon, and a sprig of fresh mint.
