Heavenly Lemon Pudding Cream Cake Recipe for Sweet Dreamers

Creamy lemon pudding cream cake delivers a burst of sunshine on your plate.

Zesty citrus notes dance through each delectable slice.

Soft, moist layers melt in your mouth with refreshing tanginess.

Delightful dessert promises pure indulgence for any sweet occasion.

Light and airy textures blend seamlessly with bright, vibrant flavors.

Each forkful brings a delicate balance of sweetness and citrus charm.

You’ll want to savor every single crumb of this irresistible treat.

Why Lemon Pudding Cream Cake Feels Like Sunshine In A Slice

• Conquer Simple Baking: Perfect for home bakers seeking a delightful dessert without complex techniques, this recipe offers straightforward steps anyone can master.
• Create Crowd-Pleasing Dessert: Bursting with bright lemon flavor and creamy texture, this cake guarantees smiles from family and friends at gatherings, potlucks, or casual celebrations.
• Customize with Ease: Adaptable recipe allows quick modifications like adding fresh berries, switching citrus flavors, or adjusting sweetness to match personal taste preferences.
• Chill and Serve Convenience: Make ahead of time and store in refrigerator, allowing busy hosts to prepare dessert in advance without last-minute stress, ensuring relaxed entertaining.

Lemon Pudding Cream Cake Ingredients Breakdown

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Unsalted Butter: Provides rich flavor and moisture to the cake base.
• Eggs: Bind ingredients together and contribute to the cake's soft structure.
• Baking Powder: Helps the cake rise and become light and fluffy.

• Milk: Adds moisture and helps create a smooth cake batter.
• Vanilla Extract: Enhances the overall flavor profile of the cake.

• Heavy Cream: Creates a rich and smooth base for the lemon cream filling.
• Powdered Sugar: Sweetens and helps stabilize the whipped cream.
• Vanilla Pudding Mix: Adds creamy texture and additional sweetness to the filling.
• Lemon Juice, Lemon Zest: Provides bright, citrusy flavor and aromatic notes to the cream.

• Powdered Sugar: Used for dusting and adding a light sweetness on top.
• Fresh Lemon Slices, Mint Sprig: Decorative elements that enhance visual appeal and provide fresh flavor notes.

How To Bake Lemon Pudding Cream Cake

Step 1: Warm Up The Oven

Crank your oven to a toasty 350°F and lovingly coat a 9×13-inch baking pan with butter or cooking spray.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking powder

Step 3: Whip Butter To Perfection

Cream unsalted butter until it becomes silky smooth and dreamy.

Add eggs one by one, mixing thoroughly after each addition.

Step 4: Create Liquid Magic

• Milk
• Vanilla extract

Into the butter mixture until everything looks beautifully combined.

Step 5: Combine Wet And Dry Worlds

Tenderly fold dry ingredients into wet ingredients, stirring until you have a velvety smooth cake batter.

Step 6: Spread The Love

Pour batter into the prepared pan, using a spatula to spread evenly and create a perfect surface.

Step 7: Bake To Golden Goodness

Slide the pan into the oven and bake for 25-30 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Cool Down

Remove cake from oven and let it chill completely at room temperature.

Step 9: Whip Up Lemon Cream

Whip heavy cream until soft peaks form.

• Powdered sugar
• Vanilla pudding mix

Step 10: Zest It Up

Fold in fresh lemon juice and zesty lemon zest to create a vibrant filling.

Step 11: Prepare Cake Surface

Use a fork to create small holes across the cake’s surface.

Step 12: Spread Lemon Cream

Generously spread the lemon cream filling, making sure every inch is covered.

Step 13: Chill And Set

Refrigerate for 2-3 hours to let flavors dance and filling set perfectly.

Step 14: Final Flourish

• Fresh lemon slices
• Mint sprig

Step 15: Serve And Enjoy

Slice and serve chilled, letting each bite tell a delicious story of lemony goodness.

Pro Tips For Lemon Pudding Cream Cake Success

• Ensure butter is at room temperature for smoother blending and better cake texture.
• Test cake doneness by gently pressing the center; it should spring back without leaving an indentation.
• For a lighter cream filling, use chilled mixing bowl and whisk to achieve maximum volume when whipping cream.
• Replace vanilla pudding mix with homemade custard for a more authentic, less processed dessert option.
• Create dairy-free version by substituting butter with coconut oil and using almond milk instead of regular milk.

Yummy Variations Of Lemon Pudding Cream Cake

• Berry Bliss Pudding Cake: Replace lemon juice with mixed berry puree, using strawberries, raspberries, and blueberries for a vibrant fruity version.
• Tropical Paradise Cream Cake: Swap lemon zest with fresh coconut flakes and add passion fruit juice to create a sunshine-inspired tropical dessert.
• Chocolate Decadence Pudding Cake: Substitute vanilla pudding mix with chocolate pudding, fold in dark chocolate chips, and dust with cocoa powder for a rich chocolate experience.
• Lavender Honey Dream Cake: Infuse cream with dried lavender flowers, replace lemon juice with honey, and garnish with fresh lavender sprigs for an elegant herbal dessert.

Perfect Pairings For Lemon Pudding Cream Cake

• Perfect Flavor Companions: Lemon Pudding Cream Cake
• – Brew Citrus Tea Pairing: Complement the cake's bright lemon notes with a light, fragrant Earl Grey or jasmine green tea that echoes the zesty undertones.
• – Select Refreshing Wine Match: Pair with a crisp Sauvignon Blanc or Pinot Grigio that offers subtle acidity and clean flavor profile matching the dessert's lemony essence.
• – Create Garnish Crunch: Top with toasted almond slivers or candied lemon peel to add delightful textural contrast and enhance the cake's citrusy brightness.
• – Mix Fruit Accompaniment: Serve alongside fresh berries like raspberries or blueberries to provide a tart, sweet counterpoint that elevates the dessert's overall taste experience.

How To Store Lemon Pudding Cream Cake Properly

• Refrigerator Storage: Transfer leftover cake to an airtight container, cover tightly, and store in the refrigerator for up to 4 days to maintain freshness and prevent flavor absorption from other foods.
• Freezer Preservation: Wrap individual cake slices in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months; thaw overnight in the refrigerator before serving.
• Reheating Technique: Warm individual slices in the microwave for 15-20 seconds on low power to prevent cream from separating; alternatively, let cake sit at room temperature for 10-15 minutes before serving.
• Cream Maintenance: Keep the lemon cream filling stable by avoiding multiple temperature changes and consuming within the recommended storage timeframe to preserve its smooth, creamy texture.

Lemon Pudding Cream Cake Q&A

• Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice provides the best flavor and brightness, but bottled juice works as a substitute if fresh lemons aren’t available. Just ensure it’s pure lemon juice without added preservatives.

• What type of pudding mix works best for this recipe?

Instant vanilla pudding mix is recommended. It helps stabilize the cream and adds a smooth, rich texture to the lemon filling. Avoid cook-and-serve pudding mixes.

• Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Use a 1:1 baking flour replacement to maintain the cake’s original texture and structure.

• How do I know if I've whipped the cream to the right consistency?

Soft peaks are perfect.

Lemon Pudding Cream Cake Recipe

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4.9 from 16 reviews

• Total Time: 2 hours 55 minutes (including cooling and refrigeration)
• Yield: 8 1x

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Description

Creamy lemon pudding cream cake delivers a zesty paradise of citrusy delight, melting seamlessly between tangy layers. Rich with Mediterranean sunshine, this dessert promises a refreshing escape that lingers deliciously on your palate.

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Ingredients

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Main Ingredients:

Cake Base:

• 2 cups (480 milliliters) all-purpose flour
• 1 cup (240 milliliters) granulated sugar
• 1/2 cup (120 milliliters) unsalted butter
• 2 large eggs
• 1/2 cup (120 milliliters) milk

Lemon Flavor Ingredients:

• 1/2 cup (120 milliliters) lemon juice
• 2 tablespoons lemon zest
• 1 packet instant vanilla pudding mix

Additional Ingredients:

• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 cups (480 milliliters) heavy cream
• 1/4 cup (60 milliliters) powdered sugar
• 1/4 cup (60 milliliters) powdered sugar (for topping)
• 2 tablespoons fresh lemon slices
• 1 sprig fresh mint

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Instructions

1. Prepare the oven at 350°F and generously coat a 9×13-inch baking dish with butter or cooking spray.
2. Sift flour, sugar, and baking powder together in a spacious mixing bowl, creating a uniform dry ingredient base.
3. Using an electric mixer, whip butter until creamy and light, then introduce eggs individually, ensuring thorough integration after each addition.
4. Gently incorporate milk and vanilla into the butter mixture, blending until smooth and consistent.
5. Delicately fold dry ingredients into wet components, stirring minimally to maintain a silky batter texture.
6. Transfer batter into the prepared pan, smoothing the surface evenly with a flexible spatula.
7. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
8. Extract cake from oven and allow complete cooling at ambient temperature.
9. Whip heavy cream until soft peaks emerge, gradually introducing powdered sugar and pudding mix for stability.
10. Infuse the cream mixture with fresh lemon juice and zest, creating a bright, tangy filling.
11. Once cooled, perforate cake surface with a fork to enhance filling absorption.
12. Distribute lemon cream evenly across the cake, ensuring comprehensive coverage.
13. Refrigerate for 2-3 hours, allowing flavors to harmonize and filling to solidify.
14. Prior to serving, dust with powdered sugar and decorate with delicate lemon slices and fresh mint.
15. Serve chilled for optimal taste and textural experience.

Notes

• Test cake doneness precisely by inserting toothpick at multiple points to ensure even baking.
• Avoid overmixing batter to prevent tough, dense cake texture by folding ingredients gently.
• Chill cream mixture thoroughly before spreading to maintain structural integrity and smooth consistency.
• Use room temperature ingredients for better blending and more uniform cake texture.

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 26 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 80 mg