Homemade Lemon Pudding Cake

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
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 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

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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!
4.94 from 77 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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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. B.N. says

    I made this tonight. I followed the recipe exactly and mine also completely collapsed after just a few minutes. I bake for a living and have never had this happen with a cake. My guess is there is too much fat in the recipe with the butter in addition to oil, not to mention whatever oil is released from the lemon zest, and too little flour to absorb the excess fat. The flavor is nice but the interior is just on the verge of being doughy even though it was cooked for 55 minutes and a toothpick came out clean.4 stars

    • JM says

      I have been making this cake for almost a year. It is the best lemon cake I have ever baked. The cake was perfect every time. The last two sank just like others have committed. My husband and I mixed the cake together today to make sure I was doing everything correctly. The cake sank! So strange???

  2. Lauren says

    I didn’t have a Bundt or ring pan but used to loaf pans instead since I wanted something with a higher edge and thought using two smaller pans would help it cook more evenly. I started with 25 min at 350 like I would for a pound cake. At this point it appears done outside but still not baked in the middle. I covered the pans with tinfoil, dropped down 25 degrees and back to the over for the last 20 min and they came out fully cooked, and not overdone on the outside. I let them sit for a minute then dumped on the cooling racks like you would bread (I had buttered and floured the pans before adding the butter so they rolled right out), and let stand for 30 min – 1hr (didn’t really track how long). It was nice but I’m a ‘it’s better the next day’ person with baked goods and agree with this as well, moist and fluffy cake, not dry and not to dense. I served the buttercream icing on the side just because it is sweet and rich and this way everyone could serve how much, little or none they wanted with their cake (made it for my dad’s bday, he isn’t a big icing person where hubby scooped it on)
    Great recipe, not sure about the deflating cakes but the tinfoil should help anyone with baking through without overcooking

  3. Megg says

    I had a similar issue to posts below – collapsed after baking despite cooking for 65 mins and ended up super dense and quite oily. That being said, the flavour is really good and it’s certainly moist. Unfortunately, I had baked it for a birthday and will now have to move on to plan B.4 stars

  4. Debbie Brewer says

    I made this cake yesterday for Easter dinner. Following the recipe to a “T”, it came out perfect! i did not frost it, choosing to use a lemon glaze instead. It was devoured! A keeper recipe!5 stars

  5. Arlene Scott says

    I haven’t made this cake yet but by the reviews I’m holding off I think the amounts of butter and oil or baking powder need to be corrected . I want to make sure those measurements are correct before I bake this cake . Just saying

  6. Pamela W. says

    I don’t understand the measurement/amount (grams) for the lemon pie pudding. How many ounces or boxes? Thank you.

  7. Rehanna says

    I had the same issue as Jacquline and Peg.
    The cake looked beautiful when it came out the oven, but fell drastically after 5 minutes.
    I wish I knew what went wrong. I have a feeling the amount of baking powder is an issue.

  8. 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❤️?5 stars

    • Karlynn says

      Thanks for the great feedback! I’m so glad that everyone loves it!!! ?5 stars

  9. 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

  10. 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.

  11. 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 stars

  12. 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.5 stars

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