Homemade Lemon Pudding Cake

Homemade Lemon Pudding Cake requires about 1 hour and 15 minutes from start to finish. For 64 cents per serving, you get a side dish that serves 8. One serving contains 468 calories, 7g of protein, and 21g of fat. A mixture of flour, lemon zest, whole milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1034 people found this recipe to be yummy and satisfying. It is brought to you by The Kitchen Magpie. Overall, this recipe earns a rather bad spoonacular score of 34%. Similar recipes include Homemade Pistachio Pudding Cake, Banana Cake With Homemade Pudding Icing, and Lemon Pudding Cake.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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 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 the remaining pistachios over the icing.

 

Step by step:

1. 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.

2. Add in the lemon pie filling mix and combine thoroughly.Beat in the eggs, one at a time, making sure each is thoroughly incorporated.

3. Mix in the lemon zest.

4. 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 bowl, incorporating thoroughly after each addition. You will end on the wet ingredients.

5. Mix on medium speed for 2 minutes after the last addition.

6. 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 the remaining pistachios over the icing.

Nutrition Information:

covered percent of daily need