Lemon Pudding Cake

Ingredients

• 432 g (15.25 oz)lemon cake mix
• 96 g (3.4 oz)lemon instant pudding mix
• 4 largeeggs
• 120 ml (1/2 cup)salad oil, such as vegetable oil or light olive oil
• 240 ml (1 cup)water
• to tastevanilla or lemon frosting

Instructions

1. 1

   Preheat the oven

   Heat the oven to 450°F (230°C).

2. 2

   Grease the pan

   Grease a small tube or Bundt pan.

3. 3

   Mix the batter

   Put all the ingredients in a large bowl and mix thoroughly.

4. 4

   Fill the pan

   Pour the batter into the prepared pan.

5. 5

   Bake the cake

   Bake at 450°F (230°C) for 20 minutes.

6. 6

   Lower the heat

   Reduce the oven temperature to 375°F (190°C) and bake for a further 15 minutes.

7. 7

   Cool and frost

   Leave the cake to cool, then top it with vanilla or lemon frosting.

What is lemon pudding cake?

This is an American-style shortcut cake that combines boxed lemon cake mix with instant pudding mix. The pudding adds moisture and a tender, soft crumb, while the lemon flavours give the cake its bright character.

A tube or Bundt pan gives the batter a central opening, which helps it bake through. The two-stage oven temperature is a key part of this recipe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 11g protein, 111g carbs, 37g fat.

Most of the carbohydrates and sugars come from the cake mix and pudding mix, while the oil provides much of the fat. Eggs contribute some protein and fat, but this is still a dessert rather than a protein-rich dish; serve a slice with fruit or alongside a lighter meal.

Choosing the ingredients

Cake mix: Use a standard 15.25 oz (432 g) lemon cake mix. The mix supplies the flour, sugar and raising agents, so no separate dry ingredients are needed.

Pudding mix: Choose lemon instant pudding, not cook-and-serve pudding. It is mixed directly into the batter with the other ingredients.

Oil: Vegetable oil or light olive oil works here. A neutral-tasting oil keeps the lemon flavour in the foreground.

Mixing the batter

Combine everything thoroughly in a large bowl so the pudding mix is evenly distributed and no dry pockets remain. Scrape the sides and base of the bowl as you mix.

Avoid leaving the batter to stand for a long time before baking; once combined, pour it into the greased pan.

Using the two oven temperatures

Hot start: Bake at 450°F (230°C) for the first 20 minutes, as directed. This initial heat sets the outside of the cake.

Lower heat: Reduce the oven to 375°F (190°C) and bake for another 15 minutes. Keep the pan in the oven while the temperature changes.

Checking when it is done

The recipe gives a total baking time of 35 minutes, but ovens and pans can vary. Look for a cake that is set and lightly browned rather than wet in the centre.

Let the cake cool before adding frosting. A warm cake can soften or melt the topping.

Serving the cake

Vanilla frosting gives a milder finish, while lemon frosting reinforces the citrus flavour. Use enough to coat the top without overwhelming the cake.

Serve slices on their own or alongside fresh berries. The cake is rich and sweet, so a fresh, tart accompaniment makes a pleasant contrast.

Recipe notes & tips

• Grease the grooves and centre tube of the pan well so the cake releases more easily.
• Measure the oil and water before mixing to help the batter come together quickly.
• Scrape the bowl as you mix so dry pudding or cake mix is not left at the bottom.
• Use a small tube or Bundt pan that can hold the batter without filling to the rim.
• Cool the cake before frosting to help the topping stay in place.

Variations

• Vanilla topping: Use vanilla frosting for a gentler flavour alongside the lemon cake.
• Extra lemon: Choose lemon frosting to give the topping a stronger citrus note.
• Berry side: Serve each slice with fresh berries for a tart, fruity contrast.
• Light olive oil: Use a mild, light olive oil in place of vegetable oil.
• Plain finish: Leave off the frosting for a less sweet slice.

Common mistakes to avoid

• Using cook-and-serve pudding: Choose instant pudding mix so it can be combined directly with the batter.
• Poorly greased pan: Coat the tube and sides thoroughly to help the cake release.
• Uneven mixing: Scrape the bowl and mix until no dry pockets remain.
• Skipping the temperature change: Lower the oven to 375°F (190°C) after the first 20 minutes.
• Frosting while warm: Let the cake cool first so the topping does not melt.

How to store

Once cool, cover the cake or place it in an airtight container and keep it in the refrigerator for up to 4 days. Bring slices to room temperature before serving, or warm briefly in the microwave; frosting may soften when warmed.

Frequently asked questions