If you’ve been searching for a dessert that perfectly balances tangy freshness with a comforting, tender texture, look no further than this Luscious Lemon Pudding Cake Recipe. It combines a bright, lemony kick with the irresistible softness of a pudding-infused cake, creating a magical dessert that’s both elegant and homey. Every bite offers a delightful contrast — a light, airy cake layer topped with a creamy, slightly gooey lemon pudding that feels like a warm hug for your taste buds. Whether you’re serving it for a special occasion or simply craving a joyful treat, this cake’s sunny flavor and unique texture are sure to win hearts.
Ingredients You’ll Need
The beauty of this Luscious Lemon Pudding Cake Recipe lies in its simplicity and thoughtful ingredients. Each component plays a crucial role: the lemon cake mix forms a fluffy base, the milk and eggs add richness and moisture, while the instant lemon pudding delivers that signature luscious, tangy creaminess. Let’s take a look at what you’ll need:
- Lemon cake mix (9×13 size): This pre-made mix provides a light and citrusy cake foundation that’s easy to work with and wonderfully flavorful.
- 1 cup whole milk: Adds creaminess and moisture, ensuring the cake stays tender throughout baking.
- ½ cup canola oil: Keeps the cake moist while contributing a neutral flavor that lets the lemon shine.
- 3 large eggs: Essential for structure and richness, helping the cake rise beautifully.
- 2 (3.4 ounce) boxes instant lemon pudding mix: The star player that gives the pudding part its tangy, silky texture.
- â…“ cup sugar: Adds just the right amount of sweetness to balance the tart lemon.
- 2 cups whole milk: For whipping up the luscious lemon pudding layer, providing richness and depth.
- 1 ¼ cups cold water: Helps to create the perfect pudding consistency—neither too thick nor too runny.
- Powdered sugar for dusting: A delicate finishing touch that adds visual appeal and a hint of sweetness.
- Whipped cream: To top off the cake with silky lightness and extra creaminess.
- Fresh mint sprigs: Adds a refreshing green pop and lovely aroma as garnish.
- Lemon slices: Brighten the presentation and highlight the citrusy theme.
How to Make Luscious Lemon Pudding Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). This ensures even cooking from the moment you place the cake inside. Meanwhile, grab a 9×13 baking dish and give it a good spray with baking spray to prevent sticking and guarantee that your cake will lift out with ease after baking. Getting this step right sets the stage for a flawless cake.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the lemon cake mix, 1 cup of whole milk, ½ cup canola oil, and the three large eggs. Whisk everything together until the batter is smooth and homogenous, with no clumps in sight. The batter should be pourable and spread easily. Pour it into your prepared baking dish, spreading it out evenly to make sure every corner bakes at the same rate.
Step 3: Prepare the Pudding Mixture
In a separate large bowl, whisk together the sugar, both boxes of instant lemon pudding mix, 2 cups whole milk, and 1 ¼ cups cold water. Whisk this mixture vigorously for about 2 minutes or until it thickens to a luscious pudding consistency. This smooth, tangy pudding will create the dreamy contrast with the cake layer.
Step 4: Layer the Pudding Over the Cake Batter
Now comes the fun part. Using a spoon, drop dollops of the lemon pudding all over the surface of the cake batter in the pan. Don’t worry about perfect spreading — during baking, the pudding will melt and settle into the cake, creating its signature moist and silky texture that makes this recipe so special.
Step 5: Prepare to Bake
Place the baking dish on a cookie sheet to catch any drips or spills during baking. This little trick keeps your oven clean and saves you the time-consuming cleanup later. Making life easier is always a win!
Step 6: Bake Until Perfect
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The edges should be set and golden, with the pudding nestled into the cake. The aroma of fresh lemon filling your kitchen is a fairly good sign that your homemade masterpiece is almost ready.
Step 7: Cool and Get Ready to Serve
Once the cake is out of the oven, allow it to cool in the pan for at least 30 minutes. This resting time helps the pudding layer set perfectly so when you slice into it, you get clean, luscious pieces bursting with citrusy goodness. Garnish with a dusting of powdered sugar, a dollop of whipped cream, a fresh lemon slice, and a sprig of fragrant mint to really bring it all together.
How to Serve Luscious Lemon Pudding Cake Recipe
Garnishes
Presentation is part of the joy with this cake. A light dusting of powdered sugar adds a delicate sweetness and snowy look that contrasts beautifully with the lemon-yellow cake. Top each slice with a generous spoonful of whipped cream for a rich, cloud-like texture. Add a fresh mint sprig and a thin lemon slice on top for that extra pop of color and a hint of refreshing herbal brightness.
Side Dishes
This cake pairs beautifully with simple sides that complement its citrus flavors. Consider serving it alongside a fresh berry salad or a scoop of vanilla ice cream for an indulgent treat. A light fruit sorbet or even a cup of herbal tea like chamomile enhances the experience without overwhelming the delicate lemon notes.
Creative Ways to Present
Get playful with your dessert presentation! Try cutting the cake into individual jars or clear glasses, layering pudding and cake chunks for a delightful parfait effect. You can also turn it into mini trifle cups with layers of lemon pudding, crumbled cake, and whipped cream, decorated with zest or fresh berries. This makes serving at parties or gatherings a breeze and looks utterly charming on the table.
Make Ahead and Storage
Storing Leftovers
Leftover Luscious Lemon Pudding Cake Recipe keeps wonderfully in an airtight container in the refrigerator. The pudding layer benefits from resting and flavors actually deepen after a day, making it even tastier the next day. Just cover it well to prevent it from absorbing any fridge odors and keep the whipped cream fresh by adding it right before serving.
Freezing
If you want to save your lemony delight for later, you can freeze it! Wrap the cake tightly with plastic wrap and then foil, or place slices in freezer-safe containers. Frozen pudding cakes sometimes have slight textural changes, so it’s best to consume within 1-2 months and thaw overnight in the refrigerator before enjoying.
Reheating
When ready to enjoy again, warm individual slices gently in the microwave for about 15-20 seconds to bring back that freshly baked warmth. Avoid overheating as the pudding may separate or get too runny. Alternatively, serve chilled straight from the fridge — both ways are delicious depending on your mood.
FAQs
Can I use sugar-free pudding mix in this recipe?
Absolutely! Sugar-free pudding mixes work well if you want to reduce sugar content. Just make sure the mix is compatible with your other ingredients, and you might want to adjust overall sweetness to your taste.
Is it necessary to use whole milk or can I substitute?
Whole milk is recommended for the richest, creamiest texture. However, 2% milk works fine, but skim milk might result in a less creamy pudding and drier cake. For dairy-free versions, try using oat or almond milk, keeping in mind flavor and texture may vary slightly.
What if I don’t have canola oil? Can I use something else?
Yes! You can substitute canola oil with another neutral oil like vegetable or grapeseed oil. Melted coconut oil works too and adds a subtle hint of tropical flavor if you’re feeling adventurous.
Can this cake be made gluten-free?
Since this recipe relies on a lemon cake mix, you would need a gluten-free lemon cake mix to make it gluten-free. Just ensure that all other ingredients, like pudding mix, are also gluten-free for best results.
Why does the pudding layer look like it sinks into the cake?
This is actually the magic of the Luscious Lemon Pudding Cake Recipe! During baking, the pudding mixture partially sinks into the batter creating a moist, luscious layer beneath and sometimes on top, which makes every bite a heavenly contrast of textures and flavors.
Final Thoughts
If you’re looking to add more sunshine to your baking repertoire, the Luscious Lemon Pudding Cake Recipe is just the ticket. Its bright, tangy lemon flavor combined with a moist cake and creamy pudding make it an unforgettable dessert that feels both nostalgic and special. So go ahead, bake a batch, gather your loved ones, and delight in every luscious spoonful together!
Print
Luscious Lemon Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Luscious Lemon Pudding Cake is a delightful, tangy dessert featuring a moist lemon cake base layered with a smooth lemon pudding topping that bakes into a beautifully textured cake. It is easy to prepare and perfect for spring and summer gatherings or any time you crave a refreshing citrus treat.
Ingredients
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
- â…“ cup sugar
- 2 cups whole milk
- 1 ¼ cups cold water
Garnish
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat and prepare: Preheat oven to 350°F (175°C) and spray a 9×13 baking dish with baking spray to ensure the cake doesn’t stick.
- Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, canola oil, and eggs until smooth and fully combined. Pour the batter into the prepared baking dish and spread it evenly across the bottom.
- Prepare pudding mixture: In another large bowl, beat together the sugar, instant lemon pudding mixes, 2 cups whole milk, and 1 ¼ cups cold water until thick and combined, whisking for about 2 minutes.
- Layer pudding: Spoon dollops of the pudding mixture evenly all over the top of the cake batter in the baking dish.
- Prepare for baking: Place the baking dish onto a cookie sheet to catch any drips during baking and make it easier to handle.
- Bake: Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and serve: Let the cake cool for about 30 minutes before serving. Dust with powdered sugar, then garnish slices with whipped cream, fresh mint sprigs, and lemon slices for an elegant finish. Enjoy your luscious lemon pudding cake!
Notes
- Using a cookie sheet under the baking dish helps catch any drips from the pudding topping during baking.
- For best results, use cold water and milk as specified to allow the pudding to set properly before baking.
- Letting the cake cool before serving allows the pudding layer to fully set for the best texture.
- Garnish creatively with mint and lemon slices to enhance presentation and flavor.
