Try this Lemon Pudding Cake recipe, or contribute your own.
- 1/4 cup granulated sugar
- 1 cup water
- cake:
- vanilla ice cream
- powdered sugar
- 1 box (15.25 ounces) lemon cake mix (i used a betty
- ingredients called for on cake mix (eggs oil, water)
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 2 cups cold milk (i use 2%)
- topping ideas:
- cool whip thawed
- fresh whipped cream
- fresh lemon slices
- Carbohydrate 8.42877083329183 g
- Cholesterol 9.50208333333333 mg
- Fat 4.96940624999996 g
- Fiber 0.115499998033047 g
- Protein 1.211890625 g
- Saturated Fat 3.63818135416666 g
- Serving Size 1 1 Serving (59g)
- Sodium 30.3052604173341 mg
- Sugar 8.31327083525879 g
- Trans Fat 0.347779791666668 g
- Calories 83 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Prepare cake batter, according to package directions. Spread batter into a greased 9x13 inch baking pan.
- In a separate medium bowl, add dry pudding mixes, granulated sugar, milk and water. Whisk together for 2 minutes. Pour pudding mixture evenly over the top of cake batter. (Don't spread.)
- Bake cake for 55 minutes to 1 hour, or until toothpick inserted in center comes out clean. (My cake took 1 hour and 3 minutes to fully bake.)
- Carefully remove cake from oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.
- Serve each slice with fresh whipped cream, ice cream or whatever you desire. Enjoy!
Instant pudding mix operates as the primary architectural agent in this preparation, supplying cornstarch and modified starches that thicken the liquid layer as ambient heat penetrates the batter. Whisk the dry pudding mixes, granulated sugar, milk, and water vigorously for precisely two minutes to fully hydrate the gelling agents before pouring the liquid directly over the raw batter in a greased 9x13 inch metal baking pan.
Baking Mechanics and Thermal Control
Set the oven temperature precisely to 350 degrees F and monitor the center using a wooden toothpick after 55 minutes of baking. Extend the time up to 1 hour and 3 minutes if the crumb remains wet, ensuring the internal temperature reaches safe parameters without burning the surface. Allow the finished dessert to rest undisturbed for exactly 20 minutes at room temperature, giving the gelatinized starches sufficient time to set before slicing.
Dietary Adjustments
Plant-based milk alternatives substitute easily for dairy milk at a 1:1 ratio, provided the chosen beverage contains enough fat to maintain emulsion stability during the heating phase.
