Homemade Lemon Pudding Cake Recipe

Experience a delightfully moist lemon pudding cake bursting with tangy citrus flavor and irresistible decadence. Infused with lemon zest and freshly squeezed juice, this homemade treat offers a perfect balance of sweet tart in every bite. Its alluring aroma and tender texture make it a captivating dessert for any occasion.

I recently discovered that making a Homemade Lemon Pudding Cake from scratch is easier than you might think. I started with a 3.4 oz box of lemon instant pudding mix and mixed it with a cup of granulated sugar and 3 large eggs for a rich, tangy base.

I then added 1/2 cup whole milk and 1/2 cup melted unsalted butter which gave the cake a tender crumb. Combining 1 cup all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking powder created the perfect structure.

I didn’t forget the burst of citrus that comes from 1/4 cup freshly squeezed lemon juice and 1 teaspoon lemon zest. Finally, the 1/2 cup boiling water helped bind everything together.

This cake is a cool twist on traditional lemon dessert recipes and reminds me of those yummy sweets like pudding cake and pound cake recipes. Its nutritional facts show a good balance of calories and fats that makes it a sweet treat you can enjoy in moderation.

Why I Like this Recipe

I really like this lemon pudding cake recipe because it’s super easy to whip up even if I’m not a master chef. I just mix all the ingredients without any fancy steps and it always turns out great. I also love the mix of tangy lemon juice with the sweet pudding – it gives it a unique taste that never fails to make me smile. Plus, whether I eat it warm or cold, it tastes awesome and reminds me of fun afternoons spent with family. Lastly, the cake fills my kitchen with this amazing, fresh lemon smell that instantly lifts my mood every time I bake it.

Ingredients

• Lemon instant pudding mix adds bright lemon flavor and helps the cake set nicely.
• Granulated sugar sweetens the batter and highlights the tart lemon notes.
• Eggs bind ingredients together, offering proteins that improve the cake’s structure.
• Whole milk adds moisture, creaminess and helps form a tender crumb.
• Unsalted butter provides rich flavor and smooth texture, without extra salt.
• Freshly squeezed lemon juice intensifies tartness, giving the cake its signature zing.
• Lemon zest delivers an aromatic burst and enhances the cake’s fresh citrus flavor.

Ingredient Quantities

• 1 (3.4 oz) package lemon instant pudding mix
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/2 cup boiling water

How to Make this

1. Preheat the oven to 350°F and grease a 9×9-inch pan so it doesnt stick.

2. In a big bowl, whisk together the lemon instant pudding mix, 1 cup granulated sugar, and 3 large eggs until it’s smooth.

3. Mix in the 1/2 cup whole milk, 1/2 cup melted unsalted butter, 1/4 cup freshly squeezed lemon juice and 1 teaspoon lemon zest.

4. Sift in 1 cup all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon baking powder then stir until just combined.

5. Slowly pour in 1/2 cup boiling water and mix lightly to keep the batter from getting too lumpy.

6. Pour the combined batter into the greased pan, spreading it out evenly.

7. Place the pan in the oven and bake for about 25-30 minutes until a toothpick inserted in the center comes out clean.

8. Remove the cake from the oven and let it cool in the pan for about 10 minutes.

9. Carefully remove the cake from the pan onto a cooling rack to cool completely.

10. Slice it up and serve it warm or cold – enjoy this tangy and sweet treat!

Equipment Needed

1. Oven
2. 9×9-inch baking pan (greased)
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Sifter
7. Spatula or mixing spoon
8. Cooling rack
9. Toothpick for testing doneness
10. Kettle for boiling water

FAQ

Homemade Lemon Pudding Cake Recipe Substitutions and Variations

• Granulated Sugar: You can swap it out with coconut sugar or even brown sugar, which will give the cake a slightly caramelized flavor though it might darken the color a bit.
• Whole Milk: If you dont have whole milk, almond milk or soy milk work just as well. They might not be as creamy but still get the job done.
• Unsalted Butter: If you ran out, you can use salted butter (just reduce the extra salt a little) or try using melted coconut oil for a lighter, subtly tropical taste.
• Large Eggs: In a pinch, 1/4 cup of unsweetened applesauce per egg is a common substitute. It may change the texture a bit, but works fine in most baked goods.

Pro Tips

1. Make sure u use room temperature eggs and milk since they mix in way easier and gives you a smoother batter overall, it really helps your cake rise nice and even.
2. Sift your dry ingredients well to get rid of any clumps; this might sound extra but trust me it makes a huge difference in the texture of the cake.
3. When adding the boiling water, do it slowly and stir gently so the mixture doesn’t get lumpy or overmixed which can mess up the light structure.
4. Keep an eye on your baking time and don’t overbake the cake – even if a toothpick comes out clean, letting it rest a bit in the pan can help it finish cooking without drying out.