Lemon Pudding Bundt Cake

This lemon pudding bundt cake is light and tasty and perfect for any special occasion.

My husband’s birthday is this weekend, and it is time for me to make to tempt his sweet tooth. He is not fond of normal birthday cakes but loves any desserts with lemon in them.

Richard loves the tangy tartness of a lemon sweet treat and loves it when I make him one.

If you enjoy using lemons too, be cure to check out my gluten free lemon slice recipe. It’s amazing!

This lemon pudding bundt cake will be the hit of my husband’s birthday celebration.

Since I also love lemon desserts, this is sure to be a birthday dinner that we will both enjoy.

I started my assembling all my ingredients. I find it easier, and quicker in the long run, to take out everything I need and get it ready.

Nothing makes me more irate than starting a recipe, only to discover later, at a crucial step, that I am out of some ingredient that I just KNOW I have in the pantry.

I made a pistachio pudding cake last year and loved the creaminess of it, so I decided to use lemon pudding and pie filling in this cake to give it that same creamy taste.

The lemon pudding bundt cake is made in two steps. I whisked together my dry ingredients and then mixed the wet ingredients until creamy.

Everything gets combined into one bowl and then I poured it into the bundt pan.

It’s all I can do not to dive right in there and sample it! (Oh heck…who am I trying to kid…of course I sampled it!)

The lemon pudding bundt cake has a long slow cooking time, so it gave me plenty of time to clean up after the mess I made in my kitchen.

My husband is the dish fairy in our house, and I didn’t think it was fair to leave him a big mess on his birthday!

On to a wire rack to cool… I love how BIG the cake is when done. The batter rose to the top of the bundt pan and the cake cooked beautifully!

The lemon buttercream frosting is the perfect way to finish off the cake. It is flavored with fresh lemon juice and lemon zest and has a real zing to the taste.

The cake gets frosted and then I sprinkled some more grated lemon zest on the top and dusted it with a sprinkling of powdered sugar. Can’t wait for my husband to taste this beauty!

The lemon pudding bundt cake is rich and so creamy with the wonderful fresh taste of lemons.

It makes a perfect birthday cake for my husband and could be used any time for a really special home made dessert treat.

I love the creaminess that the pudding gives this cake. It is just full of the spring time taste of lemons. We both loved the taste of it and will not wait until birthday time to try it again!

Yield: 16

Lemon Pudding Bundt Cake

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This lemon bundt cake has a rich buttercream frosting flavored with lemon zest. The secret ingredient in the cake is a pudding mix!

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

For the cake:

• ¾ cup unsalted butter, softened
• 1½ cups of white granulated sugar
• 1 small package of Jello instant lemon pudding ant pie filling
• 2 tbsp fresh lemon zest
• 4 large eggs
• 1¼ cup milk
• ⅓ cup canola oil
• 1 tsp pure vanilla extract
• 1¾ cups all-purpose flour
• 3 tbsp cornstarch
• 4 tsp baking powder
• 1 tsp Kosher salt
• For the frosting:
• 3/4 cup of salted butter at room temperature
• 3 cups of confectioner's sugar
• 1 1/2 tbsp lemon zest
• 2 1/4 tbsp lemon juice
• 1-2 tsp heavy cream
• 1/2 tsp pure vanilla extract

Instructions

Preheat the oven to 325º F. Grease and flour a Bundt pan.

In a medium bowl, whisk together these dry ingredients: flour, cornstarch, baking powder and salt. Set this bowl aside.

In the bowl of a stand mixer,cream together the butter and granulated sugar until it is light and fluffy, about 3 minutes.

Mix in the lemon pudding and pie filling and combine thoroughly.

Beat in the eggs, one at a time. and add the lemon zest. Add the milk, oil and pure vanilla extract.

Mix in the dry ingredients slowly, a bit at a time until they are well incorporated.

Mix on a medium speed for at about 2 minutes.

Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Turn the cake onto a wire rack to cool.

Clean your mixing bowl and add the butter.

Beat until smooth with the paddle attachment. Add the confectioner's sugar, a cup at a time, beating all the time.

Add the lemon zest, lemon juice, vanilla extract and heavy cream. Beat until smooth.

When the cake has cooled completely, frost the cake and sprinkle additional lemon zest and a dusting of powdered sugar.

Enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 96mgSodium: 413mgCarbohydrates: 59gFiber: 1gSugar: 42gProtein: 4g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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