Can I use low-fat milk instead of whole milk?

Absolutely! Whole milk provides richness, but low-fat milk will work fine without greatly affecting taste or texture.

Can I make this gluten-free?

Yes! Substitute a gluten-free lemon cake mix, and ensure your pudding mix is gluten-free. Results will still be delicious!

What if I don’t have lemon pudding mix?

You can use vanilla pudding and add extra fresh lemon zest or lemon juice for more lemon flavor.

Can I bake it in a different pan size?

Yes, but baking time may vary. If you use a smaller, deeper pan, bake slightly longer, checking regularly until done.

Lemon Pudding Cake Recipe

Description

This Lemon Pudding Cake is a delightful dessert that combines the tangy flavors of lemon with a soft, spongy cake layered with creamy pudding. Perfect for any occasion, this dessert offers a refreshing taste and a beautiful presentation with whipped cream, mint sprigs, and lemon slices to top it off. Its simplicity in preparation makes it a go-to recipe for lemon lovers and those seeking a light, flavorful treat.

Ingredients

Units Scale

For the Cake Layer:

1 lemon cake mix (9x13 size)
1 cup whole milk
1/2 cup canola oil
3 large eggs

For the Pudding Layer:

2 (3.4-ounce) boxes instant lemon pudding mix
1/3 cup sugar
2 cups whole milk
1 1/4 cup cold water

For Garnishing:

Powdered sugar (for dusting)
Whipped cream
Fresh mint sprigs
Lemon slices

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with baking spray or lining it with parchment paper.
Prepare the Cake Batter
In a large mixing bowl, whisk together the lemon cake mix, whole milk, canola oil, and eggs until smooth and well-combined. Pour the batter into the prepared baking dish, spreading it out evenly.
Make the Pudding Mixture
Using another large bowl, beat together the pudding mixes, sugar, whole milk, and cold water until thick and combined. Whisk for about 2 minutes to achieve the perfect consistency.
Add the Pudding to the Batter
Spoon dollops of the prepared pudding mixture over the top of the cake batter, ensuring it is distributed evenly across the dish.
Bake the Cake
Place the baking dish on a cookie sheet to catch any drips during baking. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool and Serve
Remove the cake from the oven and allow it to cool for about 30 minutes. Dust the top with powdered sugar and serve with whipped cream, fresh mint sprigs, and lemon slices for garnish.

Notes

Ensure the pudding mix you use is “instant” for the best results. Cook-and-serve varieties won’t set appropriately in this recipe.
Placing the baking dish on a cookie sheet is crucial to catch any drips, as the dessert may overflow slightly during baking.
To enhance the lemon flavor further, consider adding grated lemon zest to the pudding mixture.
This dessert is best served slightly warm or at room temperature.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28g
Sodium: 310mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg