Description
This Luscious Lemon Pudding Cake is a delightful dessert that combines a moist lemon cake base with a creamy lemon pudding topping, creating a beautifully layered treat. It offers a perfect balance of tangy and sweet flavors, enhanced with fresh lemon slices, whipped cream, and mint for a refreshing finish. Ideal for gatherings or a special occasion, this cake is both impressive and easy to make with pantry staples and instant mixes.
Ingredients
Scale
For the Cake Batter
- 1 lemon cake mix (9×13 size)
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
For the Pudding Mixture
- 2 (3.4 ounce) boxes instant lemon pudding mix
- â…“ 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 your oven to 350°F (175°C) and spray a 9×13 inch baking dish with baking spray to ensure easy release of the cake after baking.
- Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, canola oil, and eggs until the batter is smooth and well combined. Then pour this batter evenly into the prepared baking dish.
- Prepare pudding mixture: In a separate large bowl, beat the sugar, instant lemon pudding mixes, 2 cups whole milk, and 1 ¼ cups cold water vigorously for about 2 minutes until the mixture is thick and combined.
- Layer pudding: Spoon dollops of the prepared pudding mixture evenly over the top of the cake batter in the baking dish. It does not need to be spread out perfectly as it will create a luscious layered effect during baking.
- Prepare for baking: Place the baking dish onto a cookie sheet to catch any potential drips or spills during baking, helping keep your oven clean.
- Bake: Place the cookie sheet with the baking dish in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center of the cake—it should come out clean when the cake is done.
- Cool and serve: Allow the cake to cool for about 30 minutes before serving. Dust the top with powdered sugar, garnish with whipped cream, fresh lemon slices, and mint sprigs for an elegant presentation. Enjoy this refreshing and delicious dessert!
Notes
- Make sure to whisk the pudding mixture thoroughly so it thickens properly before layering over the cake batter.
- Using a cookie sheet under the baking dish is important to catch any overflow and avoid oven messes.
- For best flavor, use freshly grated lemon zest in the cake batter or pudding mixture if desired.
- Allow the cake to cool sufficiently before garnishing to prevent whipped cream from melting.
- You can substitute canola oil with vegetable oil or melted butter for slight flavor variation.
- This recipe can also be made with low-fat milk for a lighter option, though the texture might be slightly less rich.
