Incredibly Moist and Delicious Lemon Pudding Cake (The Best Lemon Cake EVER)
Print PinServings: 12 -15 slices
Ingredients
- CAKE:
- 1 box yellow cake mix
- 5.1 oz box instant or Cook & Serve vanilla pudding
- 1/2 c vegetable oil
- 4 large eggs
- 1/2 c whole milk
- 8 oz sour cream
- 6 tbsp fresh-squeezed lemon juice
- Zest from 1 lemon
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- ICING:*
- 1 stick unsalted butter room temperature
- 3 c powdered sugar
- 4 tbsp lemon juice
- Zest from 1 lemon
Instructions
- Preheat oven to 350.
- Lightly grease 2 round baking pans.
- Using a stand or a hand mixer, blend cake mix, pudding mix, and oil together.
- Add eggs one at a time, mixing between additions.
- Pour in milk and continue to mix.
- Add sour cream, lemon juice, and zest.
- Mix until everything is thoroughly blended together, but DO NOT over mix.
- Pour cake batter into baking pans and place in oven for 25-30 minutes (check with a toothpick after 25 minutes to see if cakes are done or if they need a little longer in the oven).
- Remove cake from oven and set on cooling racks in the baking pans.
- Remove cake from baking pans after about 10 minutes and allow to completely cool.
- For the icing, cream together the butter and powdered sugar. Add lemon juice and zest.
- Frost cake, top with lemon zest if desired, and enjoy!
Notes
*If you want to pipe some of the icing like you see in these photos, you may want to make a little more icing than what this recipe calls for. You'd probably be safe with making an additional half of the recipe in order to pipe enough frosting all around the top and at the base of the cake.