Lemon Pudding Cake
This Lemon Pudding Cake recipe is a showstopping labor of love. It takes some time to bake and chill, but it’s worth every second you wait for it to be ready.
Servings: 12
Calories: 262kcal
Ingredients
Cake
- 1 box (13.25 oz) Lemon cake mix Duncan Hines Moist Deluxe Supreme or your favorite brand
- 1 pkg (3.4 oz) Lemon instant pudding mix
- 2 ½ cups Whole milk warmed or room temperature
- ½ cup Unsalted butter melted
- 1 teaspoon Vanilla extract
Lemon Glaze
- 5 ounces Sweetened condensed milk or ½ a 10 oz can
- 2 ½ tablespoons Fresh lemon juice
Frosting
- 1 pkg (3.4 oz) Cheesecake Instant Pudding
- 2 tablespoons Icing or Powdered Sugar
- ½ cup Milk
- ½ teaspoon Vanilla Extract
- 4 ounces Cool Whip thawed not frozen or ½ an 8 oz tub
Decoration
- lemon zested
Instructions
Cake
- Lightly coat baking dish with cooking spray.
- Add the lemon cake mix and lemon pudding mix to a large mixing bowl and whisk until they are well blended.
- Add the melted butter, vanilla and warmed or room temperature whole milk. Whisk until incorporated and smooth.
- Pour cake into a greased 9x9 inch 2 inch deep cake pan.
- Bake at 350 degrees for 48-52 minutes or until a toothpick inserted into the center comes out basically clean with a crumb or two perhaps. The sides will start to pull away from pan edge and cake will start to crack. Allow cake to cool in pan for 20 minutes.
- Flip cake onto a rack, parchment paper or a serving platter to finish cooling completely.
Lemon Glaze
- In a bowl combine sweetened condensed milk and lemon juice.
- Whisk or ideally mix with an electric mixer until mixture thickens. This will take 60 to 90 seconds.
- Pour over cooled cake and refrigerate until glaze sets about 1 hour.
Frosting
- In a mixing bowl, combine pudding mix, powdered sugar, whole milk, and vanilla extract. Beat with an electric mixer until mixture has thickened and pudding mix dissolved, about 3 minutes.
- Fold in cool whip with spatula until fully incorporated.
- Spread evenly over cake.
- Garnish with a sprinkling of lemon zest if you choose.
- Chill cake for 1 hour before serving.
Video
Notes
- Store leftover cake tightly covered in the fridge for up to 3 days.
- Don’t follow the directions on the lemon pudding package! Add the dry mix to the cake batter and follow the provided instructions instead.
- Make sure your milk is at room temperature or warmed to prevent the butter from hardening when making cake batter.
Nutrition
Calories: 262kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 361mg | Potassium: 94mg | Fiber: 1g | Sugar: 23g | Vitamin A: 118IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 1mg