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.
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,
- ¾ cup unsalted butter softened
- 1½ cups of white granulated sugar
- 1 99 gram - 128 gram package of jello lemon pie filling or instant lemon pudding (small packet
- 2 tbsp fresh lemon zest
- 4 eggs
- 1¼ cup whole milk
- ⅓ cup canola oil
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tbsp cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
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.