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Savor the delightful fusion of lemon pudding and moist lemon cake in this heavenly Lemon Pudding Cake recipe. Perfect for lemon lovers seeking a easy dessert that’s sure to be a hit with everyone.
Warm Lemon Pudding Cake
Imagine sinking your fork into a Lemon Pudding Cake and experiencing a burst of tangy lemon flavor that instantly brightens your day. This cake is like a burst of sunshine, perfectly balancing the refreshing zest of lemons with a velvety and moist cake. The magic happens as the cake bakes, creating a luscious pudding layer beneath the golden crust. It’s a dessert that brings smiles with each bite. Whether you’re a fan of citrusy desserts or simply crave a dessert that’s both comforting and refreshing, this Lemon Pudding Cake is a must-try. This easy cake recipe is an absolute delight to make and even more delightful to eat!
What You’ll Need
- Lemon Cake: You will need traditional size boxed lemon cake mix as well as milk, oil and eggs to make the cake. However, you can also replace the boxed cake using our homemade lemon sheet cake recipe.
- Pudding: The lemon pudding that is baked in the cake is made of instant lemon pudding plus sugar, milk and water.
- Toppings: The cake can be topped with powdered sugar, whipped cream, fresh mint or lemon slices. You can also serve the warm cake with a scoop of vanilla ice cream.
How to Make Lemon Pudding Cake Recipe
- Make the cake batter: In a large bowl, using a electric mixer on medium speed, the lemon cake mix with its ingredients. Pour it into the prepared cake pan.
- Make the pudding: Combine the pudding together in a bowl. Whisk for 2 minutes until it is thick. Spoon dollops of the pudding over the cake batter. Bake the cake for 60 minutes until done.
Tips, Tricks and Variations
- Citrus Zest: Enhance the lemony taste by adding a touch of lemon zest from other citrus fruits like oranges or limes. This will bring a delightful twist to your pudding cake. Lemon juice can also be added.
- Adding Berries: For an extra burst of freshness, garnish your lemon pudding cake with a handful of fresh berries such as raspberries, blueberries, or strawberries. The combination of tart berries and citrusy cake creates a delightful medley of flavors.
- Experiment with Spices: Consider adding a pinch of spice, like a hint of ginger or a sprinkle of cinnamon, to your pudding cake batter. These warm spices can add depth and complexity to the overall taste profile.
- Gluten-Free Option: If you or someone you know follows a gluten-free diet, you can easily adapt the recipe by using gluten-free cake mix and pudding instead of regular. Be sure to check the labels of all of the ingredients to make sure they are in fact gluten free.
- Serve Warm or Chilled: Lemon pudding cakes can be enjoyed warm or chilled. If you prefer a warm and gooey dessert, serve the cake fresh out of the oven. Alternatively, refrigerate it for a few hours before serving for a cool and refreshing treat on a hot day.
- Personalize with Garnishes: Get creative with your presentation by adding decorative touches. Dust the top of the cake with powdered sugar, sprinkle crushed pistachios or toasted coconut, or place a lemon slice on each serving for an elegant touch.
More Lemon Desserts
Lemon Pudding Cake
Savor the delightful fusion of lemon pudding and moist lemon cake in this heavenly Lemon Pudding Cake recipe. Perfect for lemon lovers seeking a easy dessert that's sure to be a hit with everyone.
Servings: 12
Ingredients
- 1 lemon cake mix 9×13 size
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
- 2 3.4 ounce boxes instant lemon pudding mix
- ⅓ cup sugar
- 2 cup whole milk
- 1 ¼ cup cold water
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray.
- Using a large bowl, whisk until combined and smooth the lemon cake mix, whole milk, canola oil, and eggs.
- Pour into the baking dish and spread out evenly.
- Using a large bowl, beat the sugar, pudding mixes, 2 cups milk, 1 ¼ cup water until combined and thick. Only whisk for about 2 minutes.
- Spoon dollops of the pudding all over the top of the cake batter.
- Place the baking dish onto a cookie sheet because this dessert does get messy and will drip out of the dish.
- Place the cookie sheet into the oven and bake for about 50-60 minutes or until a toothpick comes out clean from the center of the cake.
- Allow to cool for 30 minutes before serving with whipped cream, lemon slice and mint sprig Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 375kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 437mg | Potassium: 130mg | Fiber: 1g | Sugar: 27g | Vitamin A: 166IU | Calcium: 175mg | Iron: 1mg
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