Cakes, Breads, Muffins & Scones/ Recipes

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.

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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.

Homemade Lemon Pudding Cake

Fluffy, moist, amazing lemon flavor cake for my honey bunny on his birthday.

PinnablePicHomemade Lemon Pudding Cake

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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Homemade Lemon Pudding Cake


  • Author: Karlynn Johnston
  • Prep Time: 20 min
  • Cook Time: 55 min
  • Total Time: 75 min
  • Category: cake

Description

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

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

  • Serving Size: 8

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

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76 Comments

  • Reply
    Carla
    December 2, 2017 at 11:39 pm

    Why do you have so much baking powder and so little flour

  • Reply
    Diane
    November 9, 2017 at 4:15 pm

    This recipe is great.
    I tried it last night and took it to work. It was a hit.
    My cake did not fall

  • Reply
    Charlene Gleason
    September 2, 2017 at 1:40 pm

    This recipe is delish!! But I tried making cup cakes and they fell in. Why? I know these will be a hit with my friends. Thanks so much! Charlene

  • Reply
    Kendall
    August 5, 2017 at 4:41 pm

    I think it’s important to say it’s NOT lemon meringue pie filling. It’s the milk based pudding like chocolate or butterscotch. I didn’t figure that out until it was too late lol! I’ll let you know how it turns out

  • Reply
    Denise Young
    July 19, 2017 at 1:46 pm

    This is my “go to” recipe for a lemon dessert, It turns out perfectly every time. I don’t use the lemon frosting on mine, instead I do a glaze with powdered sugar and lemon juice! YUM

  • Reply
    Alice79
    June 12, 2017 at 1:00 pm

    I tried this cake and WASTED 3 sticks of butter ! My cake fell like a busted ball. Flat! It looked good coming out of oven but it fell immediately! 4 teaspoons baking powder is a LOT! Also, 1 cup oil plus 3 sticks of butter is too much oil. I may try another time and cut back on suspect measurements but this is a fail!

    • Reply
      Karlynn Johnston
      July 19, 2017 at 3:16 pm

      It’s 1/3 of a cup, not 1, so that would be the problem for sure.

    • Reply
      LaDonna
      July 29, 2017 at 9:28 am

      3/4 cup of butter is only 1 1/2 sticks, not 3. If you used 3 sticks of butter and 1 cup of oil, that’s why your cake was flat.

  • Reply
    Mary Ann
    May 4, 2017 at 4:21 pm

    Hi….this looks delicious. The measurement for the oil came out wonky, How much canola oil does this recipe call for?

  • Reply
    Nancy
    April 29, 2017 at 10:57 am

    I was hesitant to try this recipe due to all the comments about it falling. I am glad I tried it myself! The cake did not fall and turned out beautifully. Great tasting cake. Thank you for the recipe.

  • Reply
    pintoll
    February 13, 2017 at 1:25 pm

    I have the same questions. I bought 2 packages of lemon pie filling – one jello instant (no cook-3.4 oz. – 4 1/4 cup dry servings) and one My T Fine brand that requires cooking. (2. 75 oz with 4 servings per container at 1/2 cup dry mix per serving.). Question is: Which do I use and how do I measure? What exactly did you use?

  • Reply
    Jennifer Fleming
    February 9, 2017 at 1:35 pm

    After reading reviews of the cake falling, I still gave it a try. I tested for doneness after the recommended time and it passed the test – but I decided to leave it in the oven for just a few more minutes (about 5) and it still fell. It was a slow, compacting fall like perhaps the finished cake was to moist and dense – not just in the center which would indicate it wasn’t cooked thoroughly. Have no clue how it will taste as it is for a cake auction. Probably will not make this again.

    Also, I was a bit confused about the “1 cups package of jello lemon pie filling (small packet equals 2 or 4 servings)”. Clarification in the recipe would be helpful. I used one full packet of jello lemon pudding. I added the powdered package directly to the butter/sugar mixture. Was it supposed to be one cup of the filling prepared? Perhaps this is where I went wrong. Regardless, that portion of the recipe is confusing, and I would encourage the author to revise it.

  • Reply
    ScottSproat
    January 21, 2017 at 9:13 pm

    this is NOT a lemon pudding cake. that recipe makes its own cake like topping and lemon custard at the bottom. just say your recipe is just a lemon cake.

  • Reply
    Brenda Lee Mclaughlin
    January 11, 2017 at 3:18 am

    could i have the recipe, for this cake instead of buying your book …

  • Reply
    Kaiya Nichelle
    August 17, 2016 at 7:39 pm

    I’m gonna try it

    • Reply
      BobbieJoWelchParret
      November 14, 2016 at 3:00 am

      This sounds great, I have to try it

  • Reply
    April Marriedto Gibson
    August 17, 2016 at 6:32 pm

    Kaiya Nichelle I made this one time for a family dinner, it got ate up.

  • Reply
    AlyshaRichardson
    July 14, 2016 at 7:49 am

    I’m trying to recreate my boyfriends mothers recipe for orange lemon pound cake. I know she makes it with pudding. So I’m wondering if I could add orange to this.

  • Reply
    Candace Calkins
    June 16, 2016 at 9:49 pm

    Gonna make this this weekend.

  • Reply
    Local Trades Directory
    June 14, 2016 at 10:00 am

    Cool info really good, more please

  • Reply
    Michelle
    April 25, 2016 at 3:27 pm

    Why is there pudding in the cake?

  • Reply
    montycat
    February 8, 2016 at 3:45 am

    I am having trouble with the order of combining all ingredients.  I have a medium bowl with flour, cornstarch, baking powder and salt.  Then I have another bowl with butter, sugar, lemon pie filling and then 4 eggs added.  I have one another bowl with wet ingredients of milk, oil, vanilla extract.  And from here, how am I supposed to combine all?  When should I combine the ingredients in the medium bowl (flour etc) and the one with butter, sugar and eggs?  I have three separate bowls and I don’t know which one is wet and which one is dry.  The one with the eggs kinda wet and sticky…

  • Reply
    LindaTeresky
    January 19, 2016 at 6:05 pm

    Our cake too fell….twice  :( 

    My husband is a great baker and knows the basics so I’m really not sure what happened. 

  • Reply
    ddkk1
    December 25, 2015 at 9:54 pm

    Just made it, followed your directions to the letter. Come out great and absolutely delicious. Very easy too!

  • Reply
    foolofasuf
    October 25, 2015 at 9:00 am

    Made this last night and loved it. Made a few modifications of my own though and it turned out great nonetheless. 

    My 2 bits – Next time I’ll probably do it without the oil (or maybe just a tbsp or 2) – turned out to be really oily this time around. Will also try it out the next time with the frosting 🙂

  • Reply
    Mary
    September 2, 2015 at 7:37 pm

    I made this cake last night.  I love lemon also and this was really good.  I made the frosting also but will be serving it on the side as I found it to be cloyingly sweet (and I normally love sweet, it was just too much). Thank you for sharing this recipe, I will be making it again soon!

  • Reply
    Nica
    August 14, 2015 at 7:30 pm

    I made this cake this morning. It fell in the center, but when I turned it out it was really pretty, so I guess if it tastes good I don’t mind too much that it fell (it might effect the cutting though, we’ll see if it kind of crumbles because of the center falling). I only made half of the frosting recipe since I knew I was going to just pipe a few rosettes on top and the frosting was FAB! Since I was piping the frosting I did not add the cream because I needed it thick enough to pipe and it worked beautifully. As far as the cake falling in, my batter was very fluffy and smooth so it’s possible I over mixed. I will try this recipe again and watch the mixing time better. I baked mine for 50 minutes exactly. I have attached pictures. Thanks for the recipe, I will surely try it again. I am taking it to my husband’s work for his anniversary so I’m sure I’ll get plenty of feedback as to how the cake tasted 🙂

  • Reply
    HeatherH
    July 4, 2015 at 10:06 pm

    My cake fell, too. I guess I should’ve looked at the recipe reviews before choosing this one. Oh well, live and learn!!

    • Reply
      thekitchenmagpie
      July 5, 2015 at 11:43 pm

      @HeatherH Did you test it with a tester? Most cakes fall when they are underdone, you open the oven door too early or there is too much moisture (you live where it’s humid) This cakes takes a LONG time!

  • Reply
    Novel Baker
    May 4, 2015 at 6:17 pm

    I made this cake yesterday for a church function and it was great! It was my first time baking it in a 9×13 pan as I needed cake squares; it did sink in the middle, which is not a big deal to me.  I have made this cake two times previously, but I used the bundt cake pan.  It did not fall the first try… the second attempt fell but thats because I used greek yogurt instead of milk (I won’t do that again!).  All in all, this is a great recipe that yields one of the best lemon cakes!

  • Reply
    Queen of All Fun
    May 3, 2015 at 6:01 pm

    Hi,
    I’ve noticed several comment about the cake falling. I made the cake and had no such problem. Could it be that some folks added prepared (cooked) pudding into the batter instead of the dry powder pudding mix straight from the box? I used the mix, (not cooked pudding) and my cake came out beautifully.

    • Reply
      LisaKelsey
      May 4, 2015 at 2:18 pm

      Queen of All Fun I agree–mine came out great.

    • Reply
      Stowbars
      August 7, 2015 at 1:46 am

      Did you use instant or cooked mix?

      • Reply
        Queen of All Fun
        August 15, 2015 at 9:58 pm

        Stowbars  

        I used the mix that needs to be cooked, NOT instant pudding mix. Also, I did use a bundt pan. I think that might be another key to this cake. Happy baking!

  • Reply
    Sarah
    April 23, 2015 at 2:58 pm

    I made this cake today for a birthday party… unfortunately the cake rose and fell, and rose and fell a second time before it even made it to the 40 minute mark.  I left it in the oven hoping in would recover but was just a disaster. What a bummer :/

  • Reply
    D
    April 13, 2015 at 2:26 pm

    I live in Nova Scotia and can only locate Shirriff original lemon pie filling in a 212 g package.

    How much would I use to make the lemon cake?

    Also, should I reduce amount of sugar in above recipe&gt;

    Thanks.

    Dorothy

  • Reply
    JanShwetz
    April 11, 2015 at 4:18 pm

    I had the same problem.  I was impressed with how high it rose and then it fell on one side.  I think my problem was that the pudding didn’t get mixed in as well as it should even using my kitchen aid.  Good thing the Lemon Buttercream Icing covers a lot of issues.  It was tasty and everyone loved it.  

  • Reply
    tinapq73
    April 6, 2015 at 2:34 pm

    My Mother – who bakes everything well, made this cake TWICE (as she was bringing it to Easter dinner) and both cakes rose really high and then fell! She was so disappointed.

  • Reply
    LisaKelsey
    April 4, 2015 at 10:48 pm

    I just took this cake out of the oven and it looks like it came out well. One correction I would suggest is the serving size for the pudding mix is 1/2 cup–not a cup. So a packet makes 2 cups, not four. This might be confusing to some people. Also, I think two tablespoons of lemon zest is really a lot–that would be the zest of about five or six lemons. I only had two large lemons which made about two teaspoons of zest so I added a little lemon extract.

    • Reply
      thekitchenmagpie
      April 5, 2015 at 12:36 am

      LisaKelsey YES thank you, I meant 2 cups and 4 servings thank you! As for the zest I don’t tamp it down, so usually 2 TBSP is one lemon, maybe two at the most. Let me know how it worked!

  • Reply
    LiveLaughLove1
    March 27, 2015 at 9:02 pm

    how many cupcakes do you think this would make??  I’ve made the bundt and it was amazing now want to do cupcakes.

  • Reply
    Ceci Hughett
    March 19, 2015 at 7:17 pm

    I made this cake and it rose really high and then fell dramatically after I took it out of the oven.  I was very disappointed.  It tasted wonderful but I wonder if I really needed that much butter.  Something went wrong…

    • Reply
      Melissa Szczech
      April 3, 2015 at 7:29 pm

      Ceci Hughett I had the EXACT same issue. Frustrating!

      • Reply
        thekitchenmagpie
        April 5, 2015 at 12:39 am

        @Melissa Szczech Ceci Hughett This is the same recipe for all my pudding cakes so that’s incredibly weird. Rising then falling can be : under-baking it, living in a humid area (or snowy or rainy day) or over beating the ingredients, since there’s enough baking powder in this by itself.

        Also, make sure it’s in a bundt pan, it’s not mean for another shape of pan.

  • Reply
    cathymurray61
    March 11, 2015 at 5:02 pm

    This looks so yummy!   Can I make it in a  12″ round cake pan? Do I double the recipe?

  • Reply
    ShannahMort
    March 9, 2015 at 7:09 pm

    Can I use sugar free instant lemon pudding? My hubby grabbed the sugar free lemon pudding by accident.

  • Reply
    SpringBeauty
    March 8, 2015 at 9:40 pm

    Should I use instant lemon pudding or cook and serve? Thanks

    • Reply
      Stowbars
      August 7, 2015 at 1:41 am

      I was wondering the same thing. Which did you use?

    • Reply
      Phyllis wilkinson
      June 12, 2017 at 10:40 pm

      Cook an serve an after you add flour you don’t beat you stir just enough to mix it an pour it into pan

  • Reply
    Allison1167
    March 8, 2015 at 12:22 am

    Made this cake today and it was like a little piece of heaven!  

  • Reply
    April Lynn
    February 21, 2015 at 1:31 am

    Can I use whipping cream instead of milk? If so do I use the same amount?

  • Reply
    carol peters
    February 19, 2015 at 7:00 pm

    I was so excited to make this cake, however, I would have chosen a different pan to bake it in, as i inverted the cake it fell to pieces, i am so disappointed! 

  • Reply
    peters carol
    February 19, 2015 at 6:44 pm

    Very disappointed, would definately choose a different pan to bake in! When I i\U0001f613nverted the cake, it fell to pieces and was very disappointed for that reason

  • Reply
    woolcos
    January 23, 2015 at 6:12 pm

    So – what can we do if we don’t have this Jello stuff?  Is there a UK equivalent or another substitute you can think of?

  • Reply
    letsgetpink
    December 30, 2014 at 10:07 pm

    Do you make the pie filling per the instructions on the package or do you just pour in the dry contents of the box in the batter?

    • Reply
      thekitchenmagpie
      January 3, 2015 at 8:13 pm

      letsgetpink Just the contents of the box!

  • Reply
    annbishop8112
    December 2, 2014 at 7:42 pm

    I sooo want to make this cake this weekend. It looks delicious!!  I am a bit confused about the icing. On this photo the icing is yellow but when I click on the Lemon Buttercream Icing link the icing is white. How did you make the icing on this cake yellow?

  • Reply
    Queen of All Fun
    August 16, 2014 at 1:26 am

    I made this cake with the lemon buttercream icing. It was the best! One suggestion: Butter and flour your bundt cake pan very liberally. My cake stuck and it took some doing to separate it from the pan. Luckily icing covers a multitude of flaws!

  • Reply
    jlg1967
    August 9, 2014 at 4:40 pm

    I made this and it bubbled up and over the bundt pan and didn’t cook toward the center ring……what did I do wrong?  The outer part cooked and was delicious!!  I want to try this again…..any suggestions?  Can this be made in a 9 x 13 pan?

    • Reply
      thekitchenmagpie
      August 9, 2014 at 5:41 pm

      jlg1967 Was your bundt pan large enough? That’s really weird, it’s not a very light batter AT all… The bundt pan should be 10 inches by almost 4 inches tall…

    • Reply
      thekitchenmagpie
      August 9, 2014 at 5:43 pm

      jlg1967 And technically the 9×13 would give you 2 cups more wiggle room for space, so yes, try it!

  • Reply
    Vicky
    June 26, 2014 at 10:17 pm

    Did you use the small box (4 serving) of pudding or the large (6 serving)? thanks

    • Reply
      thekitchenmagpie
      August 9, 2014 at 5:42 pm

      @Vicky The smaller one. Pie filling packets aren’t the same from country to country, so I wrote in the small one that amounts to 4 servings, around 4 cups.

  • Reply
    jaze
    June 26, 2014 at 4:24 am

    we loved your pistachio cake and it was so easy to make I was wondering could I just use a cake mix to make the lemon pudding cake also

  • Reply
    holly
    June 24, 2014 at 6:44 pm

    Do you use the instant pie filling or the cook and serve?  And have you made it with 2% milk?

    • Reply
      thekitchenmagpie
      June 25, 2014 at 2:55 am

      @holly Instant and 2% would be fine. It’s not that much of a difference between the two. There might be a slight texture difference but not much.

      • Reply
        LiveLaughLove1
        July 4, 2014 at 12:11 am

        What size of pie filling? 3.4 oz or 6oz?

        • Reply
          thekitchenmagpie
          August 9, 2014 at 5:41 pm

          LiveLaughLove1 The smaller one. Pie filling packets aren’t the same from country to country, so I say the small one that amounts to 4 servings, around 4 cups.

  • Reply
    jarred1204
    June 24, 2014 at 3:18 am

    I used to make this all the time, but I totally forgot about it! I’m so
    glad you posted this so I could remember it. It’s seriously the best!
    I also think it’s so awesome that it separates into cake and pudding
    while it cooks. Brilliant!

    Jarred,

    Zespri Kiwi fruit information

  • Reply
    Stephanie
    June 23, 2014 at 4:16 am

    I can’t wait to make this recipe! But I live in Australia and have no idea what jello lemon pie filling is? What could I use as a substitute. Thank you!

    • Reply
      VernaBurkeWorthington
      April 11, 2015 at 12:25 am

      @Stephanie  It is a box of instant pudding.

  • Reply
    Jim Shibley
    June 13, 2014 at 2:28 am

    My mother used to make this in Southern California in the late 1950’s. One of my favorites along with Chocolate Peach Up-side Down Cake.

    • Reply
      thekitchenmagpie
      June 13, 2014 at 3:51 pm

      @Jim Shibley Oh my goodness, chocolate peach upside down cake??! That sounds amazing! I’m putting that on my summertime baking list!

  • Reply
    Marianne Scott
    June 5, 2014 at 6:34 pm

    Ooooo this looks yummy!….wait…wha??? Snow??????

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