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Homemade Lemon Pudding Cake

Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight!
a slice of Homemade Lemon Pudding Cake in White plate, fresh lemons on background
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a slice of Homemade Lemon Pudding Cake in White plate, fresh lemons on background

This lemon pudding cake came about while I was fresh off the success of my homemade Pistachio Pudding cake. That cake rocked my world. It took my love of pistachio pudding to new heights. This cake rocked my lemon world and was in fact, Mike’s birthday cake. He wanted date squares for his birthday. I gave him date squares and a homemade lemon pudding cake because I mean, honestly, what’s a birthday without a birthday cake? What kind of wife, nay, what kind of food blogger would I be if I didn’t bake my husband a cake for his birthday?

And what a cake it was.

How to Make Lemon Pudding Cake

  • Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  • Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the lemon pie filling mix POWDER ( YOU DO NOT COOK IT) and combine thoroughly.
  • Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  • Mix in the lemon zest.
  • Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  • Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  • Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
  • Invert the cake onto a baking rack to cool.
  • Frost with Lemon Buttercream Frosting when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.
Homemade Lemon Pudding Cake with fresh lemons on background

Fluffy, moist, amazing lemon flavor cake for my honey bunny on his birthday. So he got his birthday date square and I got my lemon cake. I think it’s a good symbiotic relationship. Not that he complains of course. “Oh no, my wife made me TWO desserts for my birthday because she wanted to try a lemon cake. Poor me!”  <—- said no man ever.

Happy baking everyone! I hope you love this cake!

Love you more than cake,

Karlynn

Homemade Lemon Pudding Cake

Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight!
4.92 from 134 votes
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
1 hour 15 minutes
Course
Dessert
Cuisine
American
Servings
12
Calories
377
Author
Karlynn Johnston

Ingredients
 

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups of white granulated sugar
  • one 99 grams -128 grams package of jello lemon pie filling or instant lemon pudding (small packet
  • 2 tablespoons fresh lemon zest
  • 4 eggs
  • 1 1/4 cup whole milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt

Instructions
 

  • Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
  • In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  • Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the lemon pie filling mix POWDER ( YOU DO NOT COOK IT) and combine thoroughly.
  • Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  • Mix in the lemon zest.
  • Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  • Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  • Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
  • Invert the cake onto a baking rack to cool.
  • Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.

Nutrition Information

Calories: 377kcal, Carbohydrates: 45g, Protein: 4g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 89mg, Sodium: 349mg, Potassium: 211mg, Sugar: 28g, Vitamin A: 475IU, Vitamin C: 1.3mg, Calcium: 102mg, Iron: 1.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight! #lemon #cake #bundt

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Leta Pennington says

    This boiled over the top of the Bundt pan into the oven. How can I prevent that from happening?

    • OlguiMay says

      Came out delicious. After cooling it just pour over it lemon juice mixed with powdered sugar. A winner !!5 stars

  2. Toni says

    Absolutely delicious! I made it just as you said and it came out perfect. I used your lemon buttercream icing too, wow! I’ll be making this again.5 stars

  3. Bryan Mitnaul says

    I made this cake twice. Both times it failed miserably. Rose quickly and then fell. I make cakes on a regular basis and have NEVER had one fall. I followed the recipe meticulously on both attempts and got the same poor result both times. Many have had this problem and I believe that the baking temp may be too low for the amount of fat that is in this recipe.1 star

  4. Joni says

    Is it better with the lemon pudding or the lemon pie filling? I have both trying to decide what to use?

4.92 from 134 votes (88 ratings without comment)

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