Description
Indulge in the perfect balance of tangy and sweet with this Lemon Pudding Cake. This delightful dessert combines the light, fluffy texture of lemon cake with the creamy richness of lemon pudding, creating a mouthwatering treat that’s sure to please any crowd.
Ingredients
Units
Scale
- 1 lemon cake mix (9x13 size)
- 1 cup whole milk
- 1/2 cup canola oil
- 3 large eggs
- 2 (3.4 ounce) boxes instant lemon pudding mix
- 1/3 cup sugar
- 2 cups whole milk
- 1 1/4 cups cold water
- Powdered sugar for dusting
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat and prepare:ย Preheat oven to 350ยฐF (175ยฐC) and spray a 9×13 baking dish with baking spray.
- Mix cake batter:ย In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, canola oil, and eggs until combined and smooth. Pour the batter into the prepared baking dish and spread evenly.
- Prepare pudding mixture:ย In another large bowl, beat the sugar, pudding mixes, 2 cups milk, and 1 ยผ cups water until combined and thick, whisking for about 2 minutes.
- Layer pudding:ย Spoon dollops of the pudding mixture all over the top of the cake batter.
- Prepare for baking:ย Place the baking dish onto a cookie sheet to catch any potential drips during baking.
- Bake:ย Place the cookie sheet with the baking dish into the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and serve:ย Allow the cake to cool for 30 minutes before serving. Garnish with whipped cream, a lemon slice, and a mint sprig. Enjoy!
Notes
- For an extra lemony flavor, add 1 tablespoon of lemon zest to the cake batter.
- Store leftovers in the refrigerator for up to 3 days.
- This cake can be served warm or chilled, depending on preference.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
