Lemon Cake Recipe with Pudding

What I personally love most about this Lemon Cake with Pudding recipe is how simple it is to create a dessert that feels so indulgent. The pudding not only enhances the flavor but also keeps the cake irresistibly moist and tender. And can we take a moment to appreciate how the lemon zest and the subtle tang of buttermilk completely elevate this treat? It’s sunshine on a plate!

How to make Lemon Cake with Pudding

A Lemon Cake Recipe with Pudding is a moist, soft lemon-flavoured cake made by adding instant pudding mix (usually lemon or vanilla pudding) into the batter. The pudding doesn’t stay like dessert pudding—it actually blends into the cake mix and changes the texture.

Ingredients You’ll Need

For the Cake:

• 2 ½ cups (310g) all-purpose flour: The base for a soft and fluffy cake.
• 2 tsp baking powder: Helps the cake rise beautifully.
• ½ tsp baking soda: Works alongside the acidic ingredients (like buttermilk) to enhance leavening.
• ½ tsp salt: Balances and enhances the flavors.
• 1 cup (225g) unsalted butter, softened: Adds richness and ensures a tender crumb.
• 1 ¾ cups (350g) granulated sugar: Sweetens the cake to perfection.
• 3 large eggs: Provide structure and fluffiness.
• Zest of 2 lemons: Where most of the fresh, zesty lemon flavor comes from.
• 1 tsp vanilla extract: Adds depth to the flavor.
• 1 cup (240ml) buttermilk: Keeps the cake moist and tender (sub with regular milk + 1 tbsp lemon juice if you don’t have buttermilk).
• 1 box (3.4 oz / 96g) instant lemon pudding mix: The secret ingredient that enhances the lemon flavor and keeps the cake ultra-moist.

For the Optional Lemon Glaze:

• 1 cup (120g) powdered sugar: For a smooth, sweet glaze.
• 2–3 tbsp fresh lemon juice: Adds a tangy brightness to the glaze.

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking dish or prepare two 8-inch round cake pans if you’d prefer to make a layered cake.
3. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents lumps.
4. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is pale, light, and fluffy (about 2–3 minutes).
5. This step is important for creating an airy cake texture.
6. Add the eggs, one at a time, beating well after each addition.
7. Mix in the lemon zest, vanilla extract, and the lemon pudding mix. The pudding mix not only enhances the lemon flavor but also gives the cake its signature moisture.
8. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients (dry-wet-dry). Mix just until combined—do not overmix, as this can make the cake dense.
9. Pour the batter evenly into your prepared pan(s) and smooth the top with a spatula.
10. Bake for 30–35 minutes (for a 9×13 pan) or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
13. Drizzle the glaze over the cooled cake for an extra layer of sweetness and tang.

Tips for Success

• The zest and juice of fresh lemons deliver the best and brightest flavor. Avoid bottled lemon juice, as it can taste artificial.
• Bring your butter, eggs, and buttermilk to room temperature before starting. This allows the ingredients to mix more evenly and creates a smoother batter.
• The pudding mix is what makes this cake extra moist and flavorful. Be sure to use instant pudding, not the cook-and-serve kind.
• Start checking the cake a few minutes before the recommended baking time. Every oven is different! Use a toothpick to test; if it comes out clean or with a few moist crumbs, your cake is done.
• If you apply the glaze while the cake is still warm, it might melt into the cake instead of sitting on top as a beautiful drizzle.
• Keep the cake covered and stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days or freeze it for up to 3 months.

Ingredients Substitutes

If you’re planning to bake a Lemon Cake with Pudding, don’t fret if you don’t have everything listed in the recipe—many substitutions work just as well without compromising flavor or texture.

Flour Substitutes

All-Purpose Flour Substitutes:

• Cake Flour: Use an equal amount of cake flour for an even softer texture. It’s perfect if you’re aiming for an ultra-light and delicate Lemon Cake.
• Gluten-Free All-Purpose Flour: Choose a gluten-free flour blend that includes xanthan gum for structure. Use it in a 1:1 ratio for a gluten-free version of this Lemon Cake.
• Whole Wheat Flour: You can replace up to 50% of the all-purpose flour with whole wheat flour if you’re looking for a healthier version, but note that the texture will be slightly denser.

Butter Substitutes

• Salted Butter: If you only have salted butter, you can still use it—reduce the additional salt in the recipe by half.
• Vegetable Oil: Replace the butter with an equal amount of neutral vegetable oil (like canola or sunflower oil) for a moister cake.
• Coconut Oil: Melted coconut oil works as a 1:1 substitute for butter and can add a subtle, unique flavor.
• Applesauce or Yogurt: Use 1 cup of unsweetened applesauce or plain Greek yogurt instead of 1 cup of butter for a lighter and healthier option.

Sugar Substitutes

Granulated Sugar Substitutes:

• Brown Sugar: Replace in a 1:1 ratio, but note that it will give the cake a slightly deeper, more caramel-like flavor.
• Coconut Sugar: Swap coconut sugar at a 1:1 ratio for a less refined option. Keep in mind that it will darken the color slightly.
• Honey or Maple Syrup: Use ¾ cup of honey or maple syrup for every 1 cup of sugar. You may need to reduce the buttermilk slightly since these are liquid sweeteners.
• Stevia or Monk Fruit Sweetener: Choose a granulated sugar alternative like Stevia or Monk Fruit that’s suitable for baking, using the packaging guidance for sugar equivalency.

Egg Substitutes

If you’re out of eggs or need an egg-free option, try one of these substitutes. Each replaces 1 egg:

• Flax Egg: Mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water. Let it sit for 5 minutes until thickened.
• Applesauce: Use ¼ cup of unsweetened applesauce per egg.
• Plain Yogurt or Sour Cream: Use ¼ cup of plain yogurt or sour cream per egg.
• Mashed Banana: Replace each egg with ¼ cup of mashed banana. Note that this may slightly alter the flavor.

Buttermilk Substitutes

Buttermilk adds tanginess and moisture, but if you don’t have it, you can use one of these:

• Lemon Juice or Vinegar + Milk: Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes to curdle before using.
• Yogurt: Use plain yogurt (regular or Greek) in the same amount as the buttermilk.
• Sour Cream: Thin sour cream with a little water or milk to reach the consistency of buttermilk.
• Milk + Cream of Tartar: Mix 1 cup of milk with 1½ teaspoons of cream of tartar as another great substitute.

Final Thoughts

This Lemon Cake with Pudding is vibrant, moist, and packed with lemon flavor. It’s a crowd-pleaser for any occasion, whether it’s a relaxed weekend treat or the highlight of a party dessert table. The combination of the tangy lemon and the sweetness of the glaze is pure perfection.

More Pudding Recipes:

• Air Fryer Bread and Butter Pudding Recipe
• Bread and Butter Pudding with Croissants

Lemon Cake with Pudding

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 320 calories 14 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs: Provide structure and fluffiness.
• Zest of 2 lemons
• 1 tsp vanilla extract: Adds depth to the flavor.
• 1 cup (240ml) buttermilk:
• 1 box (3.4 oz / 96g) instant lemon pudding mix:

For the Optional Lemon Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9x13-inch baking dish or prepare two 8-inch round cake pans if you'd prefer to make a layered cake.
3. In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and prevents lumps.
4. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is pale, light, and fluffy (about 2–3 minutes).
5. This step is important for creating an airy cake texture.
6. Add the eggs, one at a time, beating well after each addition.
7. Mix in the lemon zest, vanilla extract, and the lemon pudding mix. The pudding mix not only enhances the lemon flavor but also gives the cake its signature moisture.
8. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients (dry-wet-dry). Mix just until combined—do not overmix, as this can make the cake dense.
9. Pour the batter evenly into your prepared pan(s) and smooth the top with a spatula.
10. Bake for 30–35 minutes (for a 9x13 pan) or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
12. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth.
13. Drizzle the glaze over the cooled cake for an extra layer of sweetness and tang