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Homemade Lemon Pudding Cake

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Homemade Lemon Pudding Cake
Homemade Lemon Pudding Cake

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

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

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

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Homemade Lemon Pudding Cake

Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight!
4.98 from 35 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
  • 1 99 gram -128 gram package of jello lemon pie filling or instant lemon pudding (small packet
  • 2 tbsp fresh lemon zest
  • 4 eggs
  • 1 1/4 cup whole milk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 3 tbsp cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
  3. 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.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the lemon zest.
  6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  7. 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.
  8. 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.
  9. Invert the cake onto a baking rack to cool.
  10. 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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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. Cathleen McKay says

    This is my 4th time making the Lemon Pudding Cake and it has truly become my favorite summer dessert to share!! The only things I’ve modified are the addition of 1tsp of lemon extract after adding half the eggs, adding about 4 tablespoons of zest and some of it is sprinkled into my Bundt pan so there’s a very pretty layer of zest right on top😃 I haven’t put any frosting on this cake yet because it really holds its own without it! We have a friend who “isn’t a fan of cake” and he was expecting this to be as overpowering as his father’s lemon cake. He proclaimed this was the best cake he’s ever had and promptly asked for more. And our church absolutely loves it as well❤️🍋

    • Karlynn says

      Thanks for the great feedback! I’m so glad that everyone loves it!!! 🥰

  2. Jacqueline says

    I did the same as Peg. This recipe did not turn out at all. I am a baker and my friend suggested this one. The cake did rise but fell once out of the oven it was the wrong texture and very doughy and although it was cooked was not good . Too much oil with the butter and also too much raising agent it my thought

  3. Peg says

    I followed the recipe using small 96 gram of lemon pudding, etc. Came out of oven nice and high. After it sat 5 minutes, it sunk to half it’s size. We ate it anyway, but what went wrong? It was too moist inside. Maybe too much butter or oil? Help.

  4. Paulina says

    Just made this cake am waiting with bated breath as it has to pass 10 of my besties (having a Markle moment here) for morning tea! I am so sure it will be a hit!

  5. Koko says

    Will it work with a 9″ cake pan(s)? I don’t have a bundt.

    • Peg says

      I followed the recipe using small 96 gram of lemon pudding, etc. Came out of oven nice and high. After it sat 5 minutes, it sunk to half it’s size. We ate it anyway, but what went wrong? It was too moist inside. Maybe too much butter or oil? Help.

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