Tangy Lemon Pudding Cake

This lemon pudding cake has been my family's favorite dessert for weekend gatherings, delivering the perfect balance of tangy lemon flavor with a moist, tender crumb that melts in your mouth.

I first made this cake for my mother's birthday when I was just learning to bake. Despite my novice skills, it turned out perfectly, and now it's requested at nearly every family celebration.

Ingredients

• Unsalted butter: Provides richness and helps create that tender crumb structure
• White granulated sugar: Balances the tartness of the lemon perfectly
• Lemon pudding mix: Acts as a flavor enhancer and moisture keeper
• Fresh lemon zest: Delivers intense natural citrus flavor without bitterness
• Eggs: Provide structure and richness to create that perfect cake texture
• Whole milk: Adds necessary moisture and a subtle creaminess
• Canola oil: Works alongside butter to ensure the cake stays incredibly moist
• Vanilla extract: Balances the lemon with warm aromatic notes
• All purpose flour: Forms the foundation of our cake structure
• Cornstarch: Creates a more tender cake by reducing gluten development
• Baking powder: Gives the perfect rise without compromising texture
• Salt: Enhances all flavors and balances the sweetness

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to exactly 325 degrees F. This lower temperature ensures even baking without over-browning. Thoroughly grease and flour your 12 cup bundt pan, making sure to reach all the crevices to prevent sticking.

Mix Dry Ingredients:

Whisk together the flour, cornstarch, baking powder and salt in a medium bowl until completely combined. This pre mixing distributes the leavening agents evenly throughout the cake.

Cream Butter and Sugar:

Using your electric mixer with the paddle attachment, beat the softened butter and sugar for a full three minutes. This extended creaming creates air pockets that give your cake lightness and height.

Incorporate Flavoring Agents:

Add the lemon pie filling powder directly to your butter mixture. Make sure you use the powder only. Do not prepare the filling according to package directions. Mix until fully combined, then beat in eggs one at a time, waiting until each disappears before adding the next.

Add Lemon Zest:

Mix in the fresh lemon zest, making sure it distributes evenly throughout the batter. The oils from the zest infuse the entire cake with bright citrus flavor.

Combine Wet Ingredients:

Mix the milk, oil and vanilla in a separate container. This ensures they will incorporate evenly into your batter without requiring excessive mixing.

Alternate Wet and Dry Additions:

Starting with your flour mixture, add about one third to the batter, followed by one third of your milk mixture. Repeat this process until all ingredients are incorporated, ending with the wet mixture. This method prevents gluten from overdeveloping.

Final Mixing:

Beat the completed batter on medium speed for exactly two minutes. This develops just enough structure while incorporating air for the perfect texture.

Bake to Perfection:

Pour your batter into the prepared bundt pan and bake for 50 to 60 minutes. Test for doneness by inserting a toothpick or cake tester into the center. It should come out clean or with just a few crumbs.

Cool Completely:

Invert the cake onto a cooling rack immediately after removing from the oven. Allow it to cool completely before applying frosting to prevent melting.

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My grandmother particularly loved this cake because the bright lemon flavor reminded her of the lemon trees in her childhood backyard. She always said the scent of the cake baking took her right back to sunny California mornings picking lemons with her sisters.

The Secret to Maximum Lemon Flavor

The combination of lemon pudding mix and fresh lemon zest creates the perfect lemon flavor intensity. While the pudding mix provides consistent flavor throughout, the zest contains essential oils that give that bright, natural lemon aroma. For even more lemon punch, consider adding a tablespoon of fresh lemon juice to your milk mixture. The acid will react with the baking powder to create an even lighter texture.

Perfect Frosting Options

While the recipe mentions lemon buttercream, this versatile cake pairs beautifully with multiple frosting options. A simple glaze made from powdered sugar and lemon juice creates an elegant finish that hardens slightly, making the cake easy to transport. For a lighter option, dust with powdered sugar just before serving. My personal favorite is cream cheese frosting with a tablespoon of lemon zest folded in, creating a tangy complement to the sweet cake.

Preventing Bundt Sticking Disasters

The most common issue with bundt cakes is sticking to the pan. Beyond greasing and flouring, allow your cake to cool in the pan for exactly 10 minutes before inverting. This cooling time allows the cake to contract slightly from the sides of the pan. If your cake still sticks, place a hot, damp kitchen towel over the bottom of the pan for a few minutes. The steam often helps release a stubborn cake.

Serving Suggestions

This lemon pudding cake makes a beautiful centerpiece for spring and summer gatherings. Serve slices with fresh berries and a dollop of whipped cream for an elegant dessert. For brunch, pair smaller slices with coffee or tea. The cake also freezes beautifully if you want to prepare ahead for a special occasion simply thaw overnight in the refrigerator before serving.

Frequently Asked Questions

→ What makes the cake moist and fluffy?

The combination of milk, oil, unsalted butter, and carefully whipped eggs helps create a moist and airy texture for the cake.

→ Can I use a different pan instead of a Bundt pan?

Yes, you can use a standard cake pan or loaf pan, but you may need to adjust the baking time and ensure proper greasing and flouring.

→ Do I need fresh lemons for this recipe?

Fresh lemon zest is recommended for the best flavor, though bottled zest can be used as a substitute in a pinch.

→ Why is the lemon pudding mix added as a powder?

The dry lemon pudding mix enhances the cake's tang and richness without requiring cooking, ensuring a balanced consistency.

→ What is the best way to store this dessert?

This cake can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.