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!
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Why This Recipe Works
This recipe is such a fun way to add nutrition to your menu. It's flavorful, aromatic, and nutritious. The addition of curry and the sweetness of the carrots creates a perfect complex flavor everyone loves.
Serve this as a side with many of your favorite meals from grilled meats to curries! And if you love this recipe be sure to check out our Instant Pot Wild Rice Blend too!
🥘 Ingredients
For Cake
If you love cakes and desserts why not try this Twinkie Cake Recipe or give this Healthy Banana Pudding a try!
- 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 add 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.
For Topping
- 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- 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 Make Lemon Pudding Cake
Preheat the oven to 350°F (175°C) and spray a 9x13-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, 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 ¼ 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.
👩🍳 Expert Tips
- 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.
💭 FAQs
Yes, you can substitute lemon cake mix with other citrus or vanilla cake mixes for a different flavor, but the lemon pudding layer works best with lemon cake.
The cake is done when a toothpick inserted into the center comes out clean, and the top is golden and slightly firm. It should take about 50-60 minutes to bake.
It's best to eat this cake fresh, but you can freeze leftovers in an airtight container for up to 2-3 months. Reheat it gently in the microwave before serving.
Yes, you can make the lemon pudding cake a day ahead. Simply store it in the refrigerator and allow it to cool before serving.
Store any leftover Lemon Pudding Cake in an airtight container in the refrigerator for up to 3-4 days.
🧂Serving Suggestions
- Serve with Whipped Cream: Top each slice with a dollop of whipped cream for a light and airy contrast to the tangy lemon layers.
- Garnish with Fresh Mint: Add a sprig of fresh mint and a slice of lemon to each serving for a vibrant, aromatic touch.
- Pair with a Cup of Tea: Enjoy a slice alongside a hot cup of Earl Grey or chamomile tea for a delightful dessert experience.
- As a Holiday Dessert: Make it part of your festive spread for occasions like Easter or Thanksgiving, where its refreshing citrus flavor will stand out.
🍽 Enjoy More Desserts Here
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Lemon Pudding Cake Recipe
Ingredients
For The Cake
- 1 Box Cake Mix 9x13 size
- 1 cup Whole Milk
- ½ cup Canola Oil
- 3 Eggs Large
- 2 Instant Lemon Pudding Mix 3.4 oz each
- ⅓ cup Sugar
- 2 cups Whole Milk
- 1 ¼ 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 9x13-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 ¼ 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.
