Homemade Lemon Pudding Cake

Homemade Lemon Pudding Cake

Introduction

This Lemon Pudding Cake is a bright, tangy dessert that perfectly balances sweetness and citrusy freshness. With a soft, moist crumb and a gentle lemon flavor from fresh zest and lemon pie filling, it’s a cake that melts in your mouth. Perfect for spring and summer gatherings, afternoon tea, or even a cozy weekend treat, it’s surprisingly easy to make but looks and tastes like a showstopper. The optional lemon buttercream adds an extra layer of indulgence that lemon lovers will adore.

Ingredients

• 1 small package lemon Jell-O pie filling (≈85 g / 3 oz; equals 2 cups or 4 servings)
• 1½ cups (300 g / 10.5 oz) granulated sugar
• ¾ cup (170 g / 6 oz) unsalted butter, softened
• 4 teaspoons (16 g) baking powder
• 1¾ cups (220 g / 7.75 oz) all-purpose flour
• 2 tablespoons (2 tsp finely packed / 6 g) fresh lemon zest
• 1 teaspoon (5 ml) vanilla extract
• 1¼ cups (300 ml / 10 fl oz) whole milk
• 3 tablespoons (24 g) cornstarch
• ¼ cup (60 ml / 2 fl oz) canola oil
• 1 teaspoon (5 g) salt
• 4 large eggs

Optional Lemon Buttercream Icing:

• 1 cup (230 g) unsalted butter, softened
• 3–4 cups (360–480 g) powdered sugar
• 2–3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Directions