Lemon Pudding Cake

Lemon Pudding Cake is a fluffy yellow cake that bakes over the top of creamy lemon pudding. This combination makes a refreshing lemon treat!

If you love fruit cake and pudding, say hello to the best of both worlds in one dessert: Lemon Pudding Cake. This homemade cake is as bright and cheerful as a sunny day. It’s fluffy, ultra-moist, and bursting with my favorite citrus fruit. The result is a spoon-worthy dessert that feels light yet comforting, and it’s perfect for spring and summer when you crave something sweet that isn’t too heavy or overly rich. One bite, and you’ll see why this is a must-bake for lemon lovers. I also love a good savory lemon recipe. My Lemon Garlic Steak Bites, Crispy Lemon Garlic Chicken & Veggies, and Crock Pot Creamy Lemon Chicken are all big favorites of mine. But when it comes to lemon desserts, they are my ultimate weakness!

LEMON PUDDING CAKE

This dessert recipe begins with a fluffy yellow cake that bakes into a creamy lemon pudding base. The light, airy cake and smooth, tangy pudding create a delicious contrast. With its golden layers and zesty lemon flavors, this cake looks good on any dessert table, bringing a little sunshine to each slice. Serve it warm or chilled, or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream to take it to the next level. Yum!

Find my expert tips on how to make homemade lemon pudding cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Homemade Lemon Pudding Cake Recipe:

• For All Baking Levels: Whether you’re a seasoned baker or just starting, this lemon pudding cake recipe is approachable for everyone. While it does take a little time to prepare and bake, the step-by-step instructions are straightforward.
• Light, Airy Cake: This cake has a light, pudding-like texture, paired with bright, tangy lemon notes, which makes it stand out on any dessert table.
• Perfect For All Occasions: From baby showers and bridal showers to springtime gatherings, summer parties, and casual potlucks, this dessert fits any occasion.
• Customizable Dessert: A dusting of powdered sugar, a spoonful of Cool Whip, fresh whipped cream, or a scoop of vanilla ice cream takes this easy lemon dessert to the next level. Fresh lemon slices add a beautiful, bakery-style presentation.
• Make-Ahead-Friendly: This cake stores well in the refrigerator, making it a great make-ahead dessert for parties, potlucks, Easter, Mother’s Day, and summer gatherings.

Ingredients

Lemon Pudding Cake

• 1 box (15 ounces) lemon cake mix (I used a Betty Crocker cake mix)
• Ingredients called for on cake mix (eggs, oil, water)
• 2 boxes (3.4 ounces, each) instant lemon pudding mix
• 1/4 cup granulated sugar
• 2 cups cold milk (I use 2%)
• 1 cup water

Toppings

• powdered sugar
• Cool Whip, thawed
• fresh whipped cream
• vanilla ice cream
• fresh lemon slices

Instructions

For The Lemon Pudding Cake

Preheat oven to 350 degrees F.

Prepare cake batter according to package directions. Spread batter into a greased 9×13-inch baking pan.

In a separate medium bowl, add dry pudding mixes, granulated sugar, milk, and water. Whisk together for 2 minutes. Pour pudding mixture evenly over the top of the cake batter. (Don’t spread.)

Bake cake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. (My cake took 1 hour and 3 minutes to fully bake.)

Carefully remove the cake from the oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.

For The Toppings

Serve each slice with fresh whipped cream, ice cream, or whichever way you desire. Enjoy!

Servings

Yields: 1 lemon pudding cake (12 servings).

Storage

Cover or place leftover lemon pudding cake in an airtight container and refrigerate for up to 3 days. To freeze, place in a freezer-safe container and consume within less than a month. Keep in mind this cake tests best fresh, as freezing will alter the original pudding taste and texture.

Holly’s Tips for The Best Lemon Pudding Cake Recipe:

• Use Your Favorite Cake Mix: Lemon is the star flavor, so feel free to use a high-quality lemon cake mix for the brightest, freshest taste. I highly recommend Betty Crocker’s cake mix.
• Don’t Disturb The Layers: After pouring the pudding mixture over the cake batter, resist the urge to mix. As the cake bakes, the layers naturally separate into a fluffy lemon cake on top and a creamy lemon pudding underneath.
• Use Cold Milk: For the pudding mix, use cold milk to help the instant lemon pudding thicken properly before baking. This ensures a rich, creamy pudding layer forms beneath the cake as it bakes.
• Keep An Eye On The Baking Time: This cake may take longer than typical box cake recipes. Start checking for doneness at 55 minutes, but don’t be surprised if it needs a full hour or slightly more. A toothpick inserted in the center should come out clean from the cake portion.
• Allow The Cake To Rest Before Serving: Allow the cake to cool completely, at least 20 minutes, after baking. The pudding layer thickens as it sits, giving you the perfect cake-to-pudding consistency.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Lemon Loaf Cake.

Wanting something different? My Lemon Pudding Cookies resemble the flavors of this cake, but in cookie form.

Looking for something more filling? My Heavenly Lemon Oreo Dessert is a highly-rated party treat for celebrating special occasions.

Craving savory lemon recipes? Cook my Lemon Garlic Steak Bites, Crispy Lemon Garlic Chicken & Veggies, and Crock Pot Creamy Lemon Chicken.

Have you made this Lemon Pudding Cake recipe?🍋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonPuddingCake #LifeInTheLofthouse

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