Description
This delightful Lemon Pudding Cake is a luscious, moist dessert combining the tangy flavor of lemon cake with a creamy lemon pudding layer baked right inside. Topped with whipped cream or vanilla ice cream, it makes a perfect treat for gatherings or a refreshing finish to any meal.
Ingredients
Scale
Cake Batter
- 1 box (15 ounces) lemon cake mix (Betty Crocker recommended)
- Ingredients called for on cake mix box (eggs, oil, water)
Lemon Pudding Layer
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 1/4 cup granulated sugar
- 2 cups cold milk (2% recommended)
- 1 cup water
Toppings (optional)
- Powdered sugar
- Cool whip (thawed)
- Fresh whipped cream
- Vanilla ice cream
- Fresh lemon slices
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cake.
- Prepare Cake Batter. Follow the instructions on the lemon cake mix box to prepare the cake batter using the required eggs, oil, and water. Once prepared, pour and spread the batter evenly into a greased 9×13 inch baking pan.
- Make Pudding Mixture. In a medium bowl, whisk together the two instant lemon pudding mixes, granulated sugar, cold milk, and water for about 2 minutes until smooth and combined.
- Pour Pudding Over Batter. Evenly pour the prepared pudding mixture over the cake batter in the pan. Do not spread the pudding mixture; it will naturally settle during baking.
- Bake the Cake. Place the pan in the preheated oven and bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. This recipe typically takes about 1 hour and 3 minutes Baking time may vary slightly.
- Cool the Cake. Carefully remove the cake from the oven and let it stand for 20 minutes. During this time, the pudding layer will thicken as the cake cools.
- Serve and Garnish. Slice the cake and serve each portion with fresh whipped cream, cool whip, powdered sugar, vanilla ice cream, or garnish with fresh lemon slices as desired.
Notes
- Be sure not to spread the pudding mixture over the batter, as it will bake into the cake naturally.
- Use a greased pan to prevent sticking and ensure easy release.
- Allow the cake to cool sufficiently to let the pudding layer thicken for the best texture.
- For a lighter topping, use fresh whipped cream instead of canned cool whip.
- This cake is best served fresh but can be refrigerated and enjoyed within 2-3 days.
