Homemade Lemon Pudding Cake (Print Version)
# Ingredients:
01 -
3/4 cup unsalted butter, softened
02 -
1 1/2 cups white granulated sugar
03 -
99 to 128 grams package of lemon pie filling mix or instant lemon pudding mix (small packet)
04 -
2 tablespoons fresh lemon zest
05 -
4 eggs
06 -
1 1/4 cups whole milk
07 -
1/3 cup canola oil
08 -
1 teaspoon vanilla extract
09 -
1 3/4 cups all-purpose flour
10 -
3 tablespoons cornstarch
11 -
4 teaspoons baking powder
12 -
1 teaspoon salt
# Instructions:
01 -
Preheat the oven to 325°F. Grease and flour a standard 12-cup Bundt pan.
02 -
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
03 -
Using an electric mixer with a paddle attachment on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
04 -
Add the lemon pie filling mix powder (do not cook it) to the creamed mixture and combine thoroughly.
05 -
Beat in the eggs, one at a time, ensuring each is thoroughly incorporated before adding the next.
06 -
Mix in the fresh lemon zest.
07 -
In a large measuring cup or bowl, combine the milk, canola oil, and vanilla extract.
08 -
Alternately add a third of the dry and wet ingredients to the mixer bowl, starting with the dry ingredients. Mix thoroughly after each addition and end with the wet ingredients. After the final addition, mix on medium speed for 2 minutes.
09 -
Pour the batter into the prepared Bundt pan. Bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
10 -
Invert the cake onto a baking rack to cool completely.
11 -
Frost the cooled cake with Lemon Buttercream Icing and sprinkle additional lemon zest on top, if desired.