by Sheryl

A nice homemade lemon pudding cake for breakfast or snack makes me feel light and happy. This pudding cake has gooey sauce at the bottom with a deep lemon flavor. It is a sponge-like cake that is so easy to make. Tangy, not so sweet, and ultimately delicious!


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 tablespoons fresh lemon zest
1 teaspoon vanilla extract
1¼ cup whole milk
3 tablespoons cornstarch
canola oil
1 teaspoon salt
4 eggs


Step 1: Prepare the oven. Preheat it to 325 degrees F. Grease and flour a 12 cup capacity standard Bundt pan.

Step 2: Whisk the flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.

Step 3: Cream the butter and granulated sugar using an electric mixer on medium speed for about 3 minutes or until light and fluffy.

Step 4: Mix the lemon pie until thoroughly combined.

Step 5: Beat in the eggs one at a time, and mix after each addition.

Step 6: Stir int he lemon zest.

Step 7: In a large measuring cup or bowl, combine the milk, oil, and vanilla extract.

Step 8: Into a bowl, pour the dry ingredients alternately with a third of the wet ingredients. Mix thoroughly every after each addition and end with the wet ingredients. After the last addition, mix for 2 minutes more on medium speed.

Step 9: Carefully pour the batter into the prepared Bunt pan.

Step 10: Place inside the preheated oven and bake for 50 to 60 minutes. Insert a toothpick in the middle, once it comes out clean your cake is done.

Step 11: Remove the cake from the oven and invert onto a baking rack to cool.

Step 12: Once the cake is completely cooled, frost it with a lemon buttercream icing and sprinkle some lemon zest over the icing if desired.

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