Homemade Lemon Pudding Cake

Directions

1. Preheat the oven to 325°F (160°C). Grease and flour a standard 12-cup Bundt pan and set aside.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer with the paddle attachment on medium speed to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the lemon pie filling to the butter-sugar mixture and beat until fully incorporated.
5. Beat in the eggs, one at a time, ensuring each egg is fully combined before adding the next.
6. Stir in the fresh lemon zest.
7. In a separate bowl or measuring cup, combine the milk, canola oil, and vanilla extract.
8. Begin incorporating the dry and wet ingredients into the batter: start with a third of the dry mixture, mix well, then add a third of the wet mixture. Repeat this alternating process, finishing with the wet ingredients. Mix on medium speed for 2 minutes after the last addition until smooth and homogenous.
9. Pour the batter into the prepared Bundt pan, smoothing the top lightly with a spatula.
10. Bake for 50–60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10–15 minutes.
11. Carefully invert the cake onto a wire cooling rack and allow it to cool completely before frosting.
12. Optional: Prepare the lemon buttercream by beating the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add lemon juice and zest, adjusting consistency with more sugar or juice as needed. Spread over cooled cake and sprinkle additional zest for garnish.

Recipe Details

• Prep time: 20 minutes
• Cook time: 50–60 minutes
• Total time: 1 hour 20 minutes
• Servings: 12
• Difficulty: Medium

Variations & Substitutions

• Use lime or orange pie filling instead of lemon for a citrus twist.
• Swap whole milk for almond or oat milk to make it dairy-free (ensure butter is also substituted).
• Add a tablespoon of poppy seeds to the batter for a delightful crunch.
• Dust with powdered sugar if you prefer a simpler topping over buttercream.

Serving Suggestions