Homemade Lemon Pudding Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
3/4 cup unsalted butter, softened
02 -
1 1/2 cups white granulated sugar
03 -
1 small package (99g-128g) instant lemon pudding mix
04 -
2 tablespoons fresh lemon zest
05 -
4 large eggs
06 -
1 1/4 cups whole milk
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1/3 cup canola oil
08 -
1 teaspoon vanilla extract
09 -
1 3/4 cups all-purpose flour
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3 tablespoons cornstarch
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4 teaspoons baking powder
12 -
1 teaspoon salt
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Grease and flour a standard 12-cup Bundt pan to prevent sticking.
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, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
04 -
Mix in the instant lemon pudding mix powder (do not cook it). Combine thoroughly.
05 -
Beat in the eggs one at a time, ensuring each is fully 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 one-third of the dry mixture and one-third of the wet mixture into the batter, starting and ending with the wet ingredients. Mix thoroughly after each addition. After the last addition, mix on medium speed for 2 minutes to ensure a smooth batter.
09 -
Transfer the cake batter to the prepared Bundt pan, spreading it evenly.
10 -
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
11 -
Invert the cake onto a cooling rack and let it cool completely before frosting.
12 -
Frost the cooled cake with lemon buttercream icing and sprinkle additional lemon zest on top if desired.
# Notes:
01 -
For a lighter texture, ensure all ingredients are at room temperature before starting.