Best Lemon Pudding Cake

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Indulge in the bright and refreshing flavors of Lemon Pudding Cake. This delightful dessert combines the zesty tang of lemon with the light, airy texture of cake and the creamy richness of pudding. With a golden cake layer on top and a luscious lemon pudding layer beneath, each bite is a burst of sunshine.

Warm Lemon Pudding 1 1

Why You’ll Love This Recipe

My favorite part about this recipe is the fact that it is the perfect dessert to make for when you’re craving a sweet treat, but don’t want to spend too much time in the kitchen.

With just 15 minutes of prep time and a few ingredients, you’ll be able to enjoy this marriage between the fluffy cake and the luscious lemon pudding.

Recipe Ingredients

You’ll need just a few simple ingredients to make the lemon pudding cake.

  • Lemon Cake Mix: Is the foundation of our Lemon Pudding Cake, providing a burst of tangy lemon flavor and a light, fluffy texture.
  • Whole Milk: Adds a rich creaminess that enhances the overall texture of the dessert.
  • Canola Oil: Ensures that your cake stays moist and tender, while also helping to create a beautiful golden crust.
  • Large Eggs: Bind the ingredients together, while also contributing to the light, fluffy texture of the cake.
  • Instant Lemon Pudding Mix: Gives our cake an extra punch of lemon flavor, while also creating a creamy, pudding-like layer within the cake.
  • Sugar: Balance the tartness of the lemons, sugar helps to enhance the overall flavor of the cake.
  • Cold Water: Helps achieve the right consistency for a smooth and creamy texture.
  • Powdered Sugar for Dusting: Not only adds a touch of sweetness but also gives the cake a professional, bakery-style finish.
  • Whipped Cream: On top adds a delightful creaminess that contrasts beautifully with the tart lemon flavor.
  • Fresh Mint Sprigs: Provide a pop of color and a hint of freshness that perfectly complements the citrus flavors.
  • Lemon Slices: Add a final burst of refreshing lemon flavor, while making the dessert look even more appealing.

How To Make Lemon Pudding Cake

Once you have your ingredients ready, here’s what you’ll need to do to make the pudding cake.

Step 1: Prep the Oven

Preheat the oven to 350 F and spray a 9×13 baking dish with Pam cooking spray

Step 2: Prepare the Cake Mix

In a large bowl using an electric mixer at medium speed, whisk until combined and smooth the lemon cake mix, whole milk, canola oil, and eggs. Pour into the baking dish and spread out evenly

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Step 3: Combine the Pudding Mix

In a large bowl, beat the sugar, pudding mixes, 2 C milk, 1 1⁄4 C water until combined and thick. Only whisk for about 2 minutes at low speed.

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Step 4: Pour Pudding Mix on Top

Spoon dollops of the pudding all over the top of the cake batter. Place the baking dish onto a roasting pan or a baking pan because this dessert does get messy and will drip out of the dish.

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Step 5: Bake the Pudding Cake

Place the cookie sheet into the oven and bake for about 50-60 minutes or until a toothpick comes out clean from the center of the cake.

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Step 6: Cool and Garnish

Remove the baking dish, and allow to cool for 30 minutes before serving with whipped cream, lemon slice, and mint sprig. Enjoy!

Cooking Tips

Think you’re ready to give this recipe a shot? Wait up! You might want to keep these little tips and tricks in mind as well, even if you’ve got this recipe for lemon pudding cake all figured out.

  • I’ve used regular sugar for this recipe, but you can also use confectioners sugar if you have that at hand.
  • The baking time for the cake can vary a bit. To make sure the cake is done, you can check if a toothpick inserted in the center of the cake comes out clean.
  • You can also check if the cake has started to get slightly golden brown in color.
  • This lemon pudding cake tastes best when served warm. You can top the cake with some grated lemon zest, fresh berries and a light dusting of some powdered sugar if you want to.
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Storage Instructions

  • Store: The best way to store your leftover lemon pudding cake is to refrigerate it in an airtight container. This can stay fresh for 2-3 days, and can be enjoyed cold as well as warm.
  • Warm: To enjoy delicious warm pudding cake, you can reheat the cake in a microwave or in the oven in a water bath.
Warm Lemon Pudding 1 6

If you love this recipe then you might also want to try this Sourdough Coffee Cake.

What To Serve With This Recipe?

  • Vanilla Ice Cream: The creamy sweetness complements the zesty lemon flavors in the pudding cake.
  • Whipped Cream and Berries: Dollop fluffy whipped cream on the cake and scatter a mix of fresh berries for a delightful combination.
warm lemon pudding dessert

Best Lemon Pudding Cake

Yield: 13
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Easy and Delicious Lemon Pudding Cake

Ingredients

  • 1 - 9x13 lemon cake mix
  • 1 C whole milk
  • 1⁄2 C canola oil
  • 3 large eggs
  • 2 - 3.4 oz instant lemon pudding mix
  • 1⁄3 cup sugar
  • 2 C whole milk
  • 1 1⁄4 C cold water
  • Powdered sugar for dusting
  • Whipped cream ( you can use store bought or your favorite homemade whipped cream)
  • Fresh mint sprigs
  • Lemon slices

Instructions

Step 1: Prep the Oven
Preheat the oven to 350 F and spray a 9x13 baking dish with Pam cooking spray

Step 2: Prepare the Cake Mix
In a large bowl using an electric mixer at medium speed, whisk until combined and smooth the lemon cake mix, whole milk, canola oil, and eggs. Pour into the baking dish and spread out evenly

Step 3: Combine the Pudding Mix
In a large bowl, beat the sugar, pudding mixes, 2 C milk, and 1 1⁄4 C water until combined and thick. Only whisk for about 2 minutes at low speed.

Step 4: Pour Pudding Mix on Top
Spoon dollops of the pudding all over the top of the cake batter. Place the baking dish onto a roasting pan or a baking pan because this dessert does get messy and will drip out of the dish.

Step 5: Bake the Pudding Cake
Place the cookie sheet into the oven and bake for about 50-60 minutes or until a toothpick comes out clean from the center of the cake.

Step 6: Cool and Garnish
Remove the baking dish, and allow to cool for 30 minutes before serving with whipped cream, lemon slice, and mint sprig. Enjoy!

Nutrition Information:
Yield: 13 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 375mgCarbohydrates: 53gFiber: 1gSugar: 34gProtein: 5g

Did you make this recipe?

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More Dessert Recipes

If you enjoyed this creamy and delicious cake, and are inspired to try some more fun and interesting dessert recipes, here are a few good options to try out.

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