Why You’ll Love This Lemon Pudding Cake Recipe
You’ll absolutely adore this Lemon Pudding Cake recipe because it strikes the perfect balance between lightness and flavor.
The moment you take a bite, you’ll experience a delightful burst of citrus that dances on your palate.
I love how it’s both airy and satisfying, making it ideal for any occasion.
Plus, it’s incredibly simple to whip up, which means you won’t spend all day in the kitchen.
Whether it’s a family gathering or a casual afternoon treat, this cake always impresses.
Trust me, once you try it, you’ll want to make it part of your baking repertoire!
Ingredients of Lemon Pudding Cake
When it comes to whipping up a delightful dessert, this Lemon Pudding Cake is a total winner. The ingredients list is pretty straightforward, which is great because who wants to track down a million weird items just to bake a cake?
The best part is, most of these ingredients are probably already sitting in your pantry, giving you one less excuse to not embark on this baking adventure. So, let’s check out what you’ll need to create this zesty masterpiece.
Ingredients:
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup hydrogenated shortening
- 1 cup milk (divided)
- 4 egg whites
- 1 (3 1/2 ounce) package lemon pudding mix
- 1 1/2 teaspoons lemon extract
Now, let’s chat about the ingredients for a moment. Hydrogenated shortening, while it sounds like something a mad scientist invented, is actually pretty handy for baking. It gives your cake that lovely, fluffy texture without being too heavy.
And if you’re looking to cut down on sugar, feel free to experiment a little — I’ve subbed in some applesauce before, and it still turned out delicious! Just remember, baking is a bit of a science, so you might need to tweak a few things if you go off-script.
But hey, that’s half the fun, right? So gather these ingredients, roll up those sleeves, and let’s make some cake magic happen.
How to Make Lemon Pudding Cake
Making Lemon Pudding Cake is a delightful adventure, and I promise it’s easier than it sounds. First things first, let’s get that oven preheating to 350 degrees F. You want it nice and warm for our cake.
While that’s happening, grab a bundt pan and grease it up well. Seriously, don’t skimp on this part; nobody wants a cake that’s stuck in the pan like a stubborn ex.
Now, in a large mixing bowl, combine 2 1/2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and 1 1/2 cups of sugar. Mix it all together until it’s well blended.
Then, add in 2/3 cup of milk and 1/2 cup of hydrogenated shortening. This is where the magic begins. Mix it on medium speed for about 2-3 minutes, letting those ingredients become best friends.
Next, it’s time to bring in the rest of the crew. Add the remaining 1/3 cup of milk, 4 egg whites, 1 (3 1/2 ounce) package of lemon pudding mix, and 1 1/2 teaspoons of lemon extract to the bowl.
Mix everything until it’s smooth, and don’t forget to scrape the sides and bottom of the bowl to make sure every bit gets mixed in. Once the batter looks good, pour it into your well-greased bundt pan and pop it in the oven.
Bake for 35-45 minutes, but keep an eye on it. You’ll know it’s done when a toothpick inserted an inch from the center comes out clean.
Let it cool for about 10 minutes before attempting to remove it from the pan. And if you’re feeling fancy, a little icing on top when it’s completely cooled could turn this cake from great to unforgettable.
Happy baking!
Lemon Pudding Cake Substitutions & Variations
Although lemon pudding cake is delicious as it is, there are plenty of substitutions and variations you can try to make it your own.
For a lighter option, swap half the sugar with a sugar substitute. You can use almond milk or coconut milk instead of regular milk for a dairy-free version.
If you want a different flavor, experiment with lime or orange pudding mix. Adding fresh berries can provide a delightful twist, too.
For a richer texture, consider incorporating Greek yogurt.
Don’t hesitate to get creative—each variation brings a unique charm to this classic dessert!
What to Serve with Lemon Pudding Cake
Finding the perfect pairing for lemon pudding cake can elevate your dessert experience even further.
I love to serve it with a dollop of freshly whipped cream; the creaminess perfectly balances the cake’s tangy flavor. If you’re feeling adventurous, a scoop of lemon sorbet adds a revitalizing twist.
For a more decadent touch, drizzle a light lemon glaze over the cake, enhancing its citrusy notes. A cup of herbal tea, like chamomile, complements the cake beautifully, providing a soothing finish.
You can’t go wrong with fresh berries on the side, either—they add a pop of color and a burst of flavor!
Additional Tips & Notes
To guarantee your lemon pudding cake turns out perfectly every time, I recommend measuring your ingredients accurately and using room temperature eggs and milk. This helps create a smooth batter that rises beautifully.
Don’t skip greasing the bundt pan thoroughly; it guarantees easy removal after baking. For an extra zing, consider adding a bit of lemon zest to the batter.
If you like a sweeter touch, add a light icing once the cake’s completely cooled. Finally, feel free to experiment with different extracts or toppings to make it your own.
Enjoy every bite of this delightful dessert!