Description
This Luscious Lemon Pudding Cake is a delightful dessert combining a moist lemon cake base with a creamy lemon pudding topping, all baked together to create a unique texture and flavor. Perfect for spring or summer gatherings, this cake is topped with a dusting of powdered sugar, whipped cream, fresh lemon slices, and mint sprigs for an elegant presentation.
Ingredients
Scale
Cake Batter
- 1 lemon cake mix (9×13 size)
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
Pudding Mixture
- 2 (3.4 ounce) boxes instant lemon pudding mix
- ⅓ cup sugar
- 2 cups whole milk
- 1 ¼ cups cold water
For Garnish
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish thoroughly with baking spray to prevent sticking.
- Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup of whole milk, ½ cup canola oil, and 3 large eggs until the batter is smooth and well combined. Pour the batter evenly into the prepared baking dish.
- Prepare pudding mixture: In a separate large bowl, beat together the sugar, instant lemon pudding mixes, 2 cups whole milk, and 1 ¼ cups cold water. Whisk the mixture vigorously for about 2 minutes until it thickens and becomes well combined.
- Layer pudding: Spoon dollops of the prepared pudding mixture evenly over the top of the cake batter in the baking dish.
- Prepare for baking: Place the baking dish on a cookie sheet to catch any drips while baking, ensuring a clean oven.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The pudding mixture will set and create a luscious topping while baking.
- Cool and serve: Allow the cake to cool for about 30 minutes to set properly. Dust with powdered sugar, garnish with whipped cream, fresh lemon slices, and mint sprigs before serving. Enjoy your luscious lemon pudding cake!
Notes
- Ensure the baking dish is placed on a cookie sheet to catch drips and prevent spills in the oven.
- Use cold water for the pudding mixture to help it thicken properly.
- Let the cake cool sufficiently before serving to allow the pudding topping to set.
- For an extra zing, add a little lemon zest to the cake batter or pudding mixture.
- This cake can be refrigerated for up to 3 days, stored covered.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
