Easy Best Lemon Pudding Cake Recipe For Dessert This lemon pudding cake came about while I was fresh off the success of my homemade Pistachio Pudding cake. That cake rocked my world. It took my love of pistachio pudding to new heights.
3/4 cup unsalted butter softened
1 1/2 cups of white granulated sugar
1 99 gram - 128 gram package of jello lemon pie filling or instant lemon pudding (small packet
2 tbsp fresh lemon zest
1 1/4 cup whole milk
1/3 cup canola oil
1 tsp vanilla extract
1 3/4 cups all-purpose flour
3 tbsp cornstarch
4 teaspoons baking powder
1 teaspoon salt
Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the lemon pie filling mix POWDER ( YOU DO NOT COOK IT) and combine thoroughly.
Beat in the eggs, one at a time, making sure each is thoroughly incorporated.