|Lemon Pudding Cake|
Lemon lovers–here’s an easy dessert that magically transforms into a cake layer on top and a pudding layer at the bottom.
I’ve seen this cake around quite a bit lately and it always made me drool onto my keyboard! I had all the ingredients so I decided to finally make it.
Most recipes I saw substituted a cup of water for one of the cups of milk and added additional sugar to the pudding mix. I thought that was rather odd. I especially didn’t care for water being subbed for milk and come on!!! Instant pudding is sweet enough without adding yet more sugar. Lemon is supposed to be a bit tart anyway.
|Lemony and delicious. Easy too.|
I also juiced the lemon and added it to the cake mix. I just topped up what lemon juice I had with an amount of water to equal what the box mix calls for. This, plus the zest, makes the cake incredibly lemony and less “artificial” tasting.
This is amazing warm, but even better chilled after it’s sat a while. This gives the real lemon zest a chance to really infuse.
Lemon Pudding Cake
- 1 box lemon cake mix (plus ingredients on the back of the box)
- 2 pkgs (4-serving size) instant lemon pudding mix
- 3 cups milk
- 1 tbs grated lemon zest
Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
Mix cake per package directions; stir in lemon zest. Pour into pan, evening out batter.
In a separate bowl, whisk pudding mix and milk for 2 minutes. Drizzle over batter in pan.
Place baking dish on a large baking sheet to catch any filling that may overflow.
Bake at 350 degrees F for 55-60 minutes or until toothpick inserted in center comes out clean of *cake* batter (you will have pudding at the bottom).
Cool for 20 minutes to serve warm. May be cooled completely and chilled if you prefer it cold.
May be dusted with confectioner’s sugar before serving.
|Lemon Pudding Cake|
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