Forget the ordinary, because this lemon cake paired with lemon pudding is here to dazzle your taste buds with its vibrant flavors and moist texture. Perfect for any occasion, this dessert is a guaranteed crowd-pleaser.
Why This Recipe Works
- The combination of lemon cake and lemon pudding creates a moist, flavorful dessert that’s bursting with citrus.
- Using fresh lemon juice and zest ensures a bright, authentic lemon flavor that’s far superior to artificial extracts.
- The pudding layer adds a creamy texture that contrasts beautifully with the fluffy cake.
- Simple ingredients come together to create a sophisticated dessert that’s easier to make than it looks.
- Perfect for both casual gatherings and special occasions, it’s versatile and always a hit.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup lemon pudding (homemade or store-bought)
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Zester
- Juicer
Instructions
Preheat and Prep
Start by preheating your oven to 350°F. Grease your 9-inch cake pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal. This ensures your cake won’t stick and comes out perfectly every time.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. This not only combines them but also aerates the flour, leading to a lighter cake. Remember, the key to a fluffy cake is in the mixing, so don’t skip this step.
Cream the Butter and Sugar
Using an electric mixer, cream the softened butter and sugar together until light and fluffy. This should take about 3 minutes. The mixture should almost double in volume, creating the base for a moist cake. Tip: Room temperature butter creams better, so take it out of the fridge ahead of time.
Add Eggs and Lemon
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the lemon juice and zest. The zest is where the magic happens, packing a punch of lemon flavor without adding extra liquid.
Bake to Perfection
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early, as it can cause the cake to sink.
Add the Pudding Layer
Once the cake has cooled, spread the lemon pudding evenly over the top. For an extra touch, you can zest a little more lemon on top for garnish. This not only adds flavor but makes the cake look professionally decorated.
Tips and Tricks
For an even more lemony cake, you can poke small holes in the top of the cake before adding the pudding, allowing it to seep into the cake slightly. If you’re using store-bought pudding, consider adding a bit of extra lemon zest to enhance the flavor. For a smoother pudding layer, let the pudding sit for a few minutes after mixing to thicken slightly before spreading. Always let the cake cool completely before adding the pudding to prevent it from melting. If you’re short on time, a boxed lemon cake mix can be used as a base, but the fresh ingredients really make a difference.
Recipe Variations
- For a tropical twist, add a layer of coconut pudding instead of lemon, and top with toasted coconut flakes.
- Turn it into a layer cake by baking two cakes and spreading pudding between them as well as on top.
- Add blueberries to the batter for a lemon-blueberry version, a classic combination that’s always a hit.
- For a richer dessert, substitute the milk in the cake with buttermilk, adding a subtle tang and extra moisture.
- Make it gluten-free by using a gluten-free flour blend, ensuring everyone can enjoy this delicious dessert.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored at room temperature, covered. Add the pudding layer just before serving to keep it fresh and prevent sogginess.
Can I use bottled lemon juice?
While bottled lemon juice can be used in a pinch, fresh lemon juice is highly recommended for the best flavor. The brightness and acidity of fresh juice can’t be matched by bottled versions.
How do I store leftovers?
Store any leftovers in the refrigerator, covered, for up to 3 days. The pudding layer will keep the cake moist, but it’s best enjoyed within the first day or two.
Summary
This Zesty Lemon Cake with Luscious Lemon Pudding is a delightful dessert that combines the bright flavors of lemon with the creamy texture of pudding. Easy to make and versatile, it’s perfect for any occasion and sure to impress.