Description
This Lemon Pudding Cake combines a light, fluffy lemon cake base with a smooth, tangy lemon pudding topping that bakes into a luscious, self-saucing dessert. It’s easy to prepare, perfect for gatherings, and served best with whipped cream, ice cream, or fresh lemon slices for added zest.
Ingredients
Scale
Cake Mix Ingredients
- 1 box (15 ounces) lemon cake mix (such as Betty Crocker)
- Ingredients called for on cake mix box (typically eggs, oil, water)
Pudding Topping
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 1/4 cup granulated sugar
- 2 cups cold 2% milk
- 1 cup water
To Serve
- Powdered sugar (optional)
- Cool Whip (thawed) or fresh whipped cream
- Vanilla ice cream
- Fresh lemon slices
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature for baking the cake.
- Prepare Cake Batter: Make the lemon cake batter according to the package instructions, which usually involves combining the cake mix with eggs, oil, and water. Once mixed, spread this batter evenly into a greased 9×13 inch baking pan.
- Make Pudding Mixture: In a medium bowl, whisk together the instant lemon pudding mixes, granulated sugar, cold milk, and water for about 2 minutes until fully combined. Do not skim or spread this mixture over the batter; just pour it evenly on top.
- Bake the Cake: Place the baking pan in the preheated oven and bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. The recipe’s test cake baked for 1 hour and 3 minutes.
- Cool and Set: Carefully remove the cake from the oven and allow it to stand at room temperature for about 20 minutes. During this time, the pudding topping will thicken and set.
- Serve: Slice the cake and serve warm or at room temperature. Top each portion with fresh whipped cream or Cool Whip, a scoop of vanilla ice cream, and garnish with fresh lemon slices if desired. Optionally dust with powdered sugar for extra sweetness.
Notes
- Do not stir or spread the pudding mixture over the batter; just pour it as is, allowing it to bake in place and form a delicious sauce layer.
- Use cold milk for the pudding mixture to ensure proper thickening during baking.
- The baking time may vary depending on your oven, so check for doneness starting at 55 minutes.
- This cake is best served within a day or two but can be refrigerated for up to 3 days.
- For a dairy-free variation, substitute milk and whipped cream with plant-based alternatives.
- To enhance lemon flavor, add a teaspoon of lemon zest to the cake batter.
