Homemade Lemon Pudding Cake

This homemade lemon pudding cake delivers the perfect balance of tangy citrus and sweet indulgence in every bite. The cake bakes up with a tender crumb while creating a magical pudding-like bottom layer, giving you two desserts in one.

I first made this lemon pudding cake for my mother in laws birthday party last spring. The bright yellow color and fresh lemon flavor had everyone asking for the recipe before they even finished their first slice.

Ingredients

• Unsalted butter: provides richness and helps create that tender cake crumb
• White granulated sugar: balances the tartness of the lemon perfectly
• Lemon pie filling or instant lemon pudding: the secret ingredient that creates that pudding like texture
• Fresh lemon zest: always use fresh for the brightest flavor and most intense citrus aroma
• Eggs: provide structure and richness to the cake
• Whole milk: adds moisture and helps create the pudding texture
• Canola oil: keeps the cake moist for days after baking
• Vanilla extract: enhances all the other flavors without overwhelming the lemon
• All purpose flour: provides the structure for the cake
• Cornstarch: helps create a more tender crumb
• Baking powder: gives the cake its rise
• Salt: enhances all the flavors and balances the sweetness

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 325°F and thoroughly grease and flour a standard 12 cup Bundt pan. Make sure to get into all the nooks and crannies of the Bundt design to ensure easy release after baking.

Mix Dry Ingredients:

In a medium bowl, thoroughly whisk together the flour, cornstarch, baking powder, and salt until completely combined. This ensures even distribution of the leavening agents throughout the cake.

Cream Butter Mixture:

Using your electric mixer with the paddle attachment, beat the butter and sugar on medium speed for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. Add the dry lemon pie filling powder directly from the package without cooking it and mix until thoroughly combined.

Add Eggs:

Beat in each egg individually, taking your time to fully incorporate each one before adding the next. This gradual addition creates a silky, stable emulsion that gives the cake structure.

Add Lemon Zest:

Mix in the fresh lemon zest until evenly distributed throughout the batter. The oils from the zest will perfume the entire cake with bright lemon flavor.

Combine Wet Ingredients:

In a separate large measuring cup or bowl, stir together the milk, oil, and vanilla extract until well combined.

Alternate Wet and Dry Additions:

Starting with your dry ingredients, add about one third to the butter mixture and mix until just combined. Follow with one third of the wet ingredients, mixing again until just incorporated. Continue this pattern, ending with the wet ingredients. Once all ingredients are added, beat on medium speed for exactly 2 minutes to properly develop the cake structure.

Bake the Cake:

Pour the finished batter into your prepared Bundt pan, smoothing the top for even baking. Bake for 50 to 60 minutes, or until a tester inserted in the center comes out clean without any wet batter attached.

Cool Properly:

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

Finish and Decorate:

Once completely cooled, frost with lemon buttercream icing and sprinkle with additional fresh lemon zest if desired for an extra punch of citrus flavor and visual appeal.

Pin it

My family goes crazy for the bright lemon flavor in this cake. My grandmother always said desserts should either be chocolate or lemon and this recipe would definitely have earned her approval. The lemony aroma that fills the kitchen while baking brings back memories of spring afternoons in her kitchen.

Storage Tips

This lemon pudding cake stays fresh at room temperature in an airtight container for up to three days. The moisture from the pudding element helps keep the cake from drying out. For longer storage, refrigerate for up to one week. The cake also freezes beautifully for up to three months if wrapped tightly in plastic wrap and then foil. Allow to thaw completely in the refrigerator before serving.

Perfect Lemon Frosting

For the ultimate lemon buttercream, beat 1 cup of softened butter with 4 cups of powdered sugar, 2 tablespoons of fresh lemon juice, 1 tablespoon of lemon zest, and 2 tablespoons of heavy cream. The cream creates a silky smooth texture while the fresh lemon juice and zest amplify the citrus flavor. For a more subtle lemon flavor, substitute some of the lemon juice with vanilla extract.

Troubleshooting Tips

If your cake sticks to the pan, try freezing it for about 15 minutes which contracts the cake slightly and often helps release it. Always ensure your Bundt pan is thoroughly greased and floured, paying special attention to all crevices. Consider using a baking spray with flour specifically formulated for intricate pans. Allow the cake to cool in the pan for exactly 10 minutes before turning out not shorter or longer.

Serving Suggestions

This lemon pudding cake pairs beautifully with fresh berries especially raspberries or blueberries. For an elegant presentation, serve with a dollop of lightly sweetened whipped cream and a sprig of fresh mint. The cake also makes an excellent base for a trifle if cut into cubes and layered with custard and fruit. For brunch, serve plain slices with a side of Greek yogurt drizzled with honey.

Frequently Asked Questions

→ How do I store the lemon pudding cake?

You can store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, ensuring it’s well-covered to maintain its moisture.

→ Can I substitute instant lemon pudding mix with another ingredient?

If you don’t have instant lemon pudding mix, you can use lemon-flavored custard powder or another similar mix. However, this substitution may slightly affect the flavor and texture.

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

Yes, you can use a regular round or rectangular cake pan. Adjust the baking time since the cake may bake faster in a pan with less depth.

→ What’s the best way to serve this dessert?

Serve the cake with a dollop of whipped cream, a drizzle of lemon glaze, or a side of fresh berries to enhance its zesty flavor profile.

→ Can I freeze the lemon pudding cake for later use?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer-safe bag or container. Thaw it in the refrigerator before serving.