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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

Learn to cook like the Kitchen Magpie

Homemade Lemon Pudding Cake

Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight!
4.16 from 110 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
Keywords
Lemon Pudding Cake

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: 9.5%, Vitamin C: 1.6%, Calcium: 10.2%, Iron: 6.7%

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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Bundt Cake / Homemade Lemon Pudding CakeLast updated on April 18, 2019
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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. 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!

  2. Koko says

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

  3. Claudia says

    I made this yesterday for a dinner party. Although the recipe is a little involved, I followed it exactly as written, baked it in a bundt pan & it came out great! I used a lemon glaze rather than frosting & everyone loved it! I will definitely be making this again. Thank you! ❤️

  4. Gottaknowbetterful says

    I rated the cake four stars because it didn’t come with a disclaimer warning: Never make this cake if you live alone and/or have no self-discipline! I didn’t have the lemon zest so I added lemon juice 1/2 tsp. at a time and tasted. It still turned out right. The crumb was tender, it was the right sweetness and moisture was off the scale. Follow all the directions even if you don’t think it will work. It does.

  5. JoAnn says

    I just made this cake and my cake did not fall in the middle. Made the lemon buttercream frosting. I will recommend and do this recipe again.

  6. Anna Capistrant says

    Holy cow this cake is fantastic! I made it for my husband’s birthday. I had so many wonderful compliments! No problem with it falling. Made a lemon juice and powdered sugar icing instead as I did not see the lemon buttercream recipe. (I would love to try it though!) The cake was finished the next morning with coffee – absolutely delicious together! I am making it again less than a week later… we can’t wait to taste it again!

  7. Anna Banana says

    Holy cow this cake is fantastic! I made it for my husband’s birthday. I had so many wonderful compliments! No problem with it falling. Made a lemon juice and powdered sugar icing instead as I did not see the lemon buttercream recipe. (I would love to try it though!) The cake was finished the next morning with coffee – absolutely delicious together! I am making it again less than a week later… we can’t wait to taste it again!

  8. Sandy says

    Where is the lemon butter icing instructions/ingredients? I’d like to try it but need this piece of information.

  9. Missy Yanchuck says

    Fail!!! Don’t understand needing that much butter, and oil???? Cake Rose beautifully, then fell into a heavy goopy center???? Also no icing recipe????

  10. Amy says

    I just made this and it is AMAZING!!!! It did not fall, and it looks perfect! Great recipe that I will make again.

    • Pamela says

      Hi. I made this cake for Easter. Complete fail! We made the cake exactly as recipe said and it fell in the oven. I have an electric oven. Could that have been the problem?

    • Susan paquette says

      Mine turned out great so far. I am letting it rest for about 30 minutes then invert. I used entire pkg of instant pudding and used 1/8 cup of poppy seeds.

  11. Carla says

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

  12. Diane says

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

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