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:

4 teaspoons baking powder

3 tbsp cornstarch

4 eggs

1¾ cups all-purpose flour

1½ cups of white granulated sugar

1 package of jello lemon pie filling

2 tbsp fresh lemon zest

1 teaspoon salt

¾ cup unsalted butter, softened

1 tsp vanilla extract

1¼ cup whole milk

Equipment:

hand mixer

kugelhopf pan

whisk

bowl

oven

measuring cup

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:

Quickview
467k Calories
7g Protein
20g Total Fat
64g Carbs
2% Health Score
Limit These
Calories
467k
23%

Fat
20g
32%

  Saturated Fat
12g
77%

Carbohydrates
64g
21%

  Sugar
39g
44%

Cholesterol
131mg
44%

Sodium
344mg
15%

Get Enough Of These
Protein
7g
14%

Selenium
17µg
26%

Phosphorus
248mg
25%

Vitamin B2
0.32mg
19%

Vitamin B1
0.24mg
16%

Folate
63µg
16%

Calcium
153mg
15%

Vitamin A
713IU
14%

Iron
1mg
10%

Manganese
0.21mg
10%

Potassium
321mg
9%

Vitamin B3
1mg
8%

Vitamin D
1µg
8%

Vitamin B12
0.4µg
7%

Vitamin B5
0.63mg
6%

Vitamin E
0.77mg
5%

Zinc
0.66mg
4%

Fiber
0.97g
4%

Copper
0.07mg
4%

Magnesium
13mg
3%

Vitamin B6
0.07mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

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