If you’re craving a dessert that feels like sunshine on a plate, you’ve just found your new favorite: the Luscious Lemon Pudding Cake Recipe. This delightful treat masterfully balances a light, lemony cake with soft, creamy pudding pockets that surprise you in every bite. The bright citrus flavor brightens your senses while the moist, tender crumb ensures each forkful is pure comfort. It’s the kind of dessert that’s perfect for gatherings, a special family treat, or simply when you need a little sweet joy. Trust me, once you make this, it will quickly become a cherished recipe in your collection.

Luscious Lemon Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Luscious Lemon Pudding Cake Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to create layers of flavor and texture, while keeping the process approachable and fun. Let’s break down what you’ll need to bring this sunny dessert to life.

Lemon cake mix (9×13 size): The base of the cake, providing a lemony flavor and light structure that pairs wonderfully with the pudding.
Whole milk: Used twice in different steps for richness that enhances both the cake and pudding.
Canola oil: Keeps the cake moist and tender without weighing it down.
Large eggs: Binder and leavening agents that add structure and lift to the cake.
Instant lemon pudding mix (2 boxes, 3.4 ounces each): Creates the luscious, creamy pudding pockets scattered throughout the cake.
Sugar: Adds sweetness and helps the pudding thicken beautifully.
Cold water: Lightens the pudding mixture, balancing texture and flavor.
Powdered sugar: For that elegant, delicate dusting finish before serving.
Whipped cream: A fluffy, creamy garnish that complements the tangy lemon notes perfectly.
Fresh mint sprigs and lemon slices: Simple decorative touches that add freshness and color to your presentation.

How to Make Luscious Lemon Pudding Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9×13 inch baking dish with baking spray to ensure your cake doesn’t stick and can be served beautifully. Getting this step right is key to a smooth baking process.

Step 2: Mix the Cake Batter

In a large bowl, whisk together the lemon cake mix, one cup of whole milk, half a cup of canola oil, and the three large eggs. Your goal here is a smooth, lump-free batter. This batter is the foundation of the cake’s bright lemon flavor and tender crumb.

Step 3: Spread the Batter

Pour the cake batter evenly into the prepared baking dish. Smooth the surface gently with a spatula, making sure the batter spreads to the edges. Even coverage ensures your pudding pockets bake evenly throughout.

Step 4: Prepare the Pudding Mixture

In a separate large bowl, combine the two boxes of instant lemon pudding mix with one-third cup of sugar. Slowly whisk in two cups of whole milk and one and a quarter cups of cold water until the mixture thickens. This luscious pudding mixture will create those delightful gooey spots inside your cake.

Step 5: Add the Pudding Dollops

Using a spoon, drop dollops of the pudding mixture all over the surface of the batter. Don’t worry about uniformity; these dollops will sink during baking, forming creamy pockets of lemony goodness that make this dessert so special.

Step 6: Prepare for Baking

Place your baking dish on a cookie sheet. This little extra step catches any drips during baking, keeping your oven clean and providing some stability to your dish inside the oven.

Step 7: Bake Until Perfect

Pop the cookie-sheet-lined baking dish into the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. The pudding will have thickened into a creamy layer, the cake golden and set.

Step 8: Cool Before Serving

Once out of the oven, allow the cake to cool for about 30 minutes. This gives time for the pudding to set and makes slicing easier, allowing each serving to hold its shape and show off that irresistible texture contrast.

How to Serve Luscious Lemon Pudding Cake Recipe

Garnishes

Enhance your dessert by dusting powdered sugar lightly over the cooled cake for a pretty snowy effect. Top each slice with a fluffy dollop of whipped cream, a fresh lemon slice, and a sprig of mint for color and a hint of refreshing aroma. These finishing touches make your cake not only taste divine but look just as delightful.

Side Dishes

This lemon pudding cake pairs beautifully with fresh berries like raspberries or blueberries, which bring a pop of color and subtle tartness. A scoop of vanilla ice cream on the side is a classic companion, melting slowly into the warm cake for those who enjoy a creamier, more indulgent experience.

Creative Ways to Present

For a charming touch at parties, serve the cake in individual glass bowls to showcase the pudding layers. You can also drizzle a little lemon glaze or honey on top for extra shine and sweetness. If you want to impress guests, arrange lemon zest curls and edible flowers on the plate for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover the cake tightly with plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to four days, maintaining its moist texture and bright flavor. This makes it easy to enjoy pieces throughout the week as a delicious treat with no extra effort.

Freezing

If you want to save some for later, this Luscious Lemon Pudding Cake Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen cake will stay fresh for up to two months, allowing you to enjoy a slice whenever the craving strikes.

Reheating

To reheat, thaw frozen slices in the refrigerator overnight. Warm gently in the microwave for 15 to 20 seconds or until just heated through, being careful not to overheat and dry out the pudding pockets. Serving slightly warm helps bring out that comforting lemon aroma and velvety texture.

FAQs

Can I use a different type of cake mix?

While the recipe shines brightest with lemon cake mix, you can experiment with a vanilla or white cake mix for a more subtle citrus flavor. Keep in mind that changing the base may alter the overall lemon impact, so adding a bit of lemon zest can help if you want to keep that fresh lemony twist.

Is there a gluten-free version of this recipe?

Yes! Use a gluten-free lemon cake mix to make this pudding cake gluten-free. Just be sure to check that your instant pudding mixes are also gluten-free or find suitable alternatives. The texture might vary slightly, but it will still be delicious.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better after resting for a few hours or even overnight in the refrigerator. The flavors meld and the pudding firms up nicely, making it a perfect make-ahead dessert for parties or holidays.

What if I don’t have instant lemon pudding?

If you can’t find instant lemon pudding mix, you can substitute with a homemade lemon pudding made from scratch or even use vanilla pudding with added lemon zest and juice. Just ensure the pudding is thick enough so it doesn’t run too much during baking.

Can I use low-fat or skim milk?

Using whole milk is recommended for that rich, creamy pudding texture and moist cake crumb. However, you can substitute low-fat or skim milk if desired, though the cake may be slightly less tender and the pudding less creamy. For best results, stick with whole milk.

Final Thoughts

This Luscious Lemon Pudding Cake Recipe is the kind of dessert that brightens any day with its sunny flavor and irresistible texture. It’s simple enough for a weekday treat yet delightful enough to wow your guests at a gathering. I can’t wait for you to try it and make it your new go-to lemon dessert because once you do, it’s impossible not to fall in love.

Luscious Lemon Pudding Cake Recipe

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4.1 from 50 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x

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Description

This Luscious Lemon Pudding Cake is a delightful dessert combining a moist lemon cake base with a rich lemon pudding topping that forms a luscious layer during baking. Perfectly balanced with bright citrus flavors and a light, airy texture, it’s finished with a dusting of powdered sugar, whipped cream, fresh mint, and lemon slices for an elegant presentation. Ideal for gatherings or a refreshing treat on a warm day.

Ingredients

Scale

Cake Batter

1 lemon cake mix (9×13 size)
1 cup whole milk
½ cup canola oil
3 large eggs

Lemon Pudding Topping

2 (3.4 ounce) boxes instant lemon pudding mix
⅓ cup sugar
2 cups whole milk
1 ¼ cups cold water

For Garnish

Powdered sugar, for dusting
Whipped cream
Fresh mint sprigs
Lemon slices

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Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with baking spray to ensure the cake doesn’t stick.
Mix cake batter: In a large bowl, whisk together the lemon cake mix, 1 cup whole milk, ½ cup canola oil, and 3 large eggs until fully combined and smooth. Pour this batter evenly into the prepared baking dish.
Prepare pudding mixture: In a separate large bowl, beat together the ⅓ cup sugar, both boxes of instant lemon pudding mix, 2 cups whole milk, and 1 ¼ cups cold water. Whisk vigorously for about 2 minutes until the mixture thickens slightly and is well combined.
Layer pudding: Spoon dollops of the pudding mixture evenly over the top of the cake batter in the baking dish. The pudding will create a luscious topping layer once baked.
Prepare for baking: Place the baking dish on a cookie sheet to catch any drips or spills during baking for easy cleanup.
Bake: Transfer the cookie sheet with the baking dish into the preheated oven. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully cooked.
Cool and serve: Allow the cake to cool in the dish for about 30 minutes. Before serving, dust the top lightly with powdered sugar, add a dollop of whipped cream, garnish with fresh mint sprigs, and lemon slices for an attractive presentation. Enjoy this refreshing lemon dessert!

Notes

Make sure to whisk the pudding mixture thoroughly to allow it to thicken properly before layering on the cake batter.
Using the cookie sheet for baking prevents messy drips in your oven and makes cleanup easier.
Allowing the cake to cool slightly before serving helps the pudding layer set for perfect slicing.
This cake is best served within a day or two for optimal freshness.
You can substitute canola oil with vegetable oil or melted butter if preferred for a richer flavor.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American