Lemon cake with pudding mix recipe creates a soft, moist, and rich dessert using boxed lemon cake mix combined with instant lemon pudding mix. The pudding enhances texture, making each bite tender and flavorful.
I made this lemon cake with pudding mix recipe to achieve a bakery-style result using simple ingredients available at home. This cake delivers a bold lemon flavor through fresh juice and zest, creating a refreshing finish.
I will now show up and show step-by-step how to make this lemon cake with pudding mix recipe, so anyone can confidently bake and enjoy this homemade treat from scratch.
Why we love this recipe
We love this lemon cake with pudding mix recipe because it delivers a moist, tender cake every time. The combination of cake mix and pudding mix creates a texture that feels homemade and rich.
The fresh lemon juice and zest add a natural, bright flavor that makes the cake refreshing and delicious. This lemon cake with pudding mix recipe is simple to follow, which makes baking enjoyable and stress-free.
Lemon cake with pudding mix recipe a great way to enjoy a flavorful lemon dessert without spending hours in the kitchen. Overall, it’s a tasty and reliable recipe that never disappoints.
How To Prepare Lemon Cake With Pudding Mix Recipe?
Recipe Details
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Hand mixer or whisk
- Zester or fine grater
- Measuring cups & spoons
- 9×13-inch baking pan
- Non-stick spray or parchment paper
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 box (15.25 oz) lemon cake mix (e.g., Duncan Hines Lemon Supreme)
- 1 package (3.5 oz) instant lemon pudding mix (dry mix only)
- 1 teaspoon fresh lemon zest
- 4 large eggs
- ½ cup fresh lemon juice
- 1⅓ cups half-and-half (or whole milk)
- ½ cup vegetable oil
Instructions
1. First things first preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and either grease it well or line it with parchment paper. Set it aside for now.
2. In a big mixing bowl, stir together the lemon cake mix, the dry lemon pudding mix, and some fresh lemon zest. Give it a good whisk so everything’s mixed evenly.
3. Crack in the eggs; pour in the lemon juice, half-and-half, and oil. Use a hand mixer or whisk to beat it all together for a couple of minutes until the batter is smooth and creamy.
4. Pour the batter into your prepared pan, spreading it out evenly. Pop it into the oven and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean. (Keep an eye on it every oven’s a little different.)
5. Once it’s baked, take the cake out and let it sit in the pan for about 10–15 minutes. Then move it to a wire rack to cool completely. From there, you can keep it simple or dress it up with a dusting of powdered sugar, a lemon glaze, or a dollop of whipped cream.
Nutrition Facts Of Lemon Cake With Pudding Mix Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 310 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 70mg |
| Sodium | 340mg |
| Carbohydrates | 42g |
| Sugar | 25g |
| Protein | 4g |
Why My Recipe Works
This lemon cake with pudding mix recipe works because it combines convenience with enhanced flavor and texture.
Using a boxed lemon cake mix ensures consistent results, while the dry instant lemon pudding mix adds extra moisture and richness.
The fresh lemon juice and zest boost the citrus flavor naturally, making the cake taste fresh and homemade. Eggs provide structure, oil adds tenderness, and half-and-half gives the cake a creamy, soft crumb.
Together, these ingredients balance perfectly, creating a foolproof recipe that’s both simple to make and delicious to eat.
What To Serve Lemon Cake With Pudding Mix Recipe With
Lemon cake made with pudding mix pairs wonderfully with a variety of accompaniments. Serving it with a dollop of fresh whipped cream or a scoop of vanilla ice cream adds creamy sweetness that balances the tangy lemon flavor.
A light lemon glaze or drizzle of powdered sugar enhances the cake’s citrus notes. Fresh berries like raspberries or strawberries complement the cake’s brightness and add a burst of color.
For a more indulgent treat, serve alongside a cup of hot tea or coffee to enjoy the perfect combination of flavors.
My Tips For Success!
➢ Sift the dry ingredients well to break up lumps and keeps the batter light, helping the cake rise evenly.
➢ Use eggs and milk at room temperature so the batter mixes smoothly and the cake turns out soft.
➢ Gently fold in add-ins like lemon zest or blueberries with a spatula to keep the batter airy and fluffy.
➢ Make sure the oven is fully heated to 350°F (175°C) before baking for even cooking and good rise.
➢ Lightly grease the pan and dust with flour or use parchment to prevent sticking without making the cake greasy.
➢ Let the cake cool in the pan for about 10 minutes before moving it to a rack—this helps it set and avoids breaking.
Variations And Substitutions
➤ Substitute half-and-half or whole milk with yogurt or sour cream for extra moisture and a slight tang.
➤ Use olive oil or melted coconut oil instead of vegetable oil to add a different flavor.
➤ Replace the lemon pudding mix with vanilla or white chocolate pudding mix for a milder taste.
➤ Fold fresh berries like blueberries or raspberries into the batter for a fruity twist.
➤ Swap out any frosting for whipped cream or cream cheese frosting for a richer finish.
➤ For gluten-free baking, use a gluten-free lemon cake mix and check that the pudding mix is gluten-free too.
Can I Freeze The Lemon Cake? How Do I Do It Properly?
Yes, you can freeze the lemon cake to enjoy later. Wrap the completely cooled cake tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn.
Freeze for up to 3 months. When ready to eat, thaw the cake overnight in the refrigerator, then bring it to room temperature before serving to restore softness and flavor.
Can I Use Regular Lemon Pudding Instead Of Instant Dry Pudding Mix?
No, it’s important to use the dry instant lemon pudding mix for this recipe. The dry mix helps add moisture and structure without extra liquid.
Using prepared pudding or cook-and-serve pudding will add too much moisture, making the batter too wet and resulting in a soggy or dense cake.
What Can I Use If I Don’t Have Fresh Lemon Juice Or Zest?
While fresh lemon juice and zest provide the brightest and most natural flavor, you can substitute with bottled lemon juice in a pinch.
Use the same amount but expect a slightly less vibrant flavor. If you don’t have fresh zest, you can use a small amount of lemon extract to boost lemon flavor, but avoid too much to prevent bitterness.
How to Store Leftovers
To keep leftover lemon cake fresh, first allow it to cool completely. Then, wrap the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
You can keep the cake at room temperature for up to 2 days. For longer storage, place the wrapped cake in the refrigerator, where it will stay fresh for about 5 days.
To enjoy later, bring the cake to room temperature before serving. For extended storage, you can freeze the cake for up to 3 months just wrap it well in plastic and foil to protect it from freezer burn.
Personal Touch And Experience
I remember the first time I made this lemon cake with pudding mix recipe it was a last-minute idea when I wanted a bright, fresh dessert without spending hours in the kitchen.
Using the pudding mix was a game changer; it made the cake incredibly moist and soft, even better than I expected. The fresh lemon juice and zest gave it a vibrant flavor that reminded me of sunny afternoons with family.
Since then, this lemon cake with pudding mix recipe has become my go-to whenever I want something simple but special to share with friends and loved ones.
Conclusion
Lemon cake with pudding mix recipe creates a moist, rich, and flavorful dessert using cake mix, lemon pudding, and simple ingredients. I made this lemon cake with pudding mix recipe to enjoy a soft texture and enhanced lemon taste.
I will now show up and show step by step about this lemon cake with pudding mix recipe, guiding through each part of the process from mixing to baking. This method gives consistent results and a delicious lemon cake every single time.
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Lemon Cake With Pudding Mix Recipe
Equipment
- Mixing bowls
- Hand mixer or whisk
- Zester or fine grater
- Measuring cups & spoons
- 9×13 inch baking pan
- Non-stick spray or parchment paper
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 box 15.25 oz lemon cake mix (e.g., Duncan Hines Lemon Supreme)
- 1 package 3.5 oz instant lemon pudding mix (dry mix only)
- 1 teaspoon fresh lemon zest
- 4 large eggs
- ½ cup fresh lemon juice
- 1⅓ cups half-and-half or whole milk
- ½ cup vegetable oil
Instructions
- First things first preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and either grease it well or line it with parchment paper. Set it aside for now.
- In a big mixing bowl, stir together the lemon cake mix, the dry lemon pudding mix, and some fresh lemon zest. Give it a good whisk so everything’s mixed evenly.
- Crack in the eggs; pour in the lemon juice, half-and-half, and oil. Use a hand mixer or whisk to beat it all together for a couple of minutes until the batter is smooth and creamy.
- Pour the batter into your prepared pan, spreading it out evenly. Pop it into the oven and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick stuck in the center comes out clean. (Keep an eye on it every oven’s a little different.)
- Once it’s baked, take the cake out and let it sit in the pan for about 10–15 minutes. Then move it to a wire rack to cool completely. From there, you can keep it simple or dress it up with a dusting of powdered sugar, a lemon glaze, or a dollop of whipped cream.
Notes
Nutrition Facts Of Lemon Cake With Pudding Mix Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 310 |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Cholesterol | 70mg |
| Sodium | 340mg |
| Carbohydrates | 42g |
| Sugar | 25g |
| Protein | 4g |