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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.
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
Homemade Lemon Pudding Cake
- 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
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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BJ says
I ordered a Nordic Ware Bundt pan specifically to bake this cake. I was so excited. It not only sunk, when I inverted it on a wire rack, half the cake came out and the remaining piece remained in the pan. Too oily in my opinion. It looked like such a promising recipe … so very very disappointed
Val Malecki says
I only bake or fry with Avocado oil. It has a very high heating point and is not a toxic seed oil. Canola oil, Vegetable Oil, etc are inflammatory, toxic seed oils that are rancid. Avoid them at all cost. I swapped out the same amount of canola for avocado oil. While I like this recipe, I’m hesitant to follow someone suggesting canola oil
Linda G. says
Can I use a 9×13 pan, maybe that would prevent cake falling. If so, any idea how long it would take to bake?
lince says
Can I use regular wesson oil for this cake?
Leta Pennington says
This boiled over the top of the Bundt pan into the oven. How can I prevent that from happening?
OlguiMay says
Came out delicious. After cooling it just pour over it lemon juice mixed with powdered sugar. A winner !!
Toni says
Absolutely delicious! I made it just as you said and it came out perfect. I used your lemon buttercream icing too, wow! I’ll be making this again.
Bryan Mitnaul says
I made this cake twice. Both times it failed miserably. Rose quickly and then fell. I make cakes on a regular basis and have NEVER had one fall. I followed the recipe meticulously on both attempts and got the same poor result both times. Many have had this problem and I believe that the baking temp may be too low for the amount of fat that is in this recipe.
Joni says
Is it better with the lemon pudding or the lemon pie filling? I have both trying to decide what to use?