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