HOMEMADE LEMON PUDDING CAKE


 HOMEMADE LEMON PUDDING CAKE


Ingredients :


1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)


1½ cups of white granulated sugar


¾ cup unsalted butter, softened


4 teaspoons baking powder


1¾ cups all-purpose flour


2 tbsp fresh lemon zest


1 tsp vanilla extract


1¼ cup whole milk


3 tbsp cornstarch


? cup canola oil


1 teaspoon salt


4 eggs


Instrutions :


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 and combine thoroughly.


Beat in the eggs, one at a time, making sure each is thoroughly incorporated.


Mix in the lemon zest.


Combine the milk, oil and vanilla extract in a large measuring cup or bowl.


Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.


Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.


Invert the cake onto a baking rack to cool.


Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.


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