The production process is very simple, you just require to comply with the approaches that we have created on this web page. The complying with are the stages of exactly how to prepare Homemade Lemon Pudding Cake.
This lemon pudding cake came about while I was fresh off the success of my homemade Pistachio Pudding cake. That cake rocked my world. It took my love of pistachio pudding to new heights.
Ingredients
- 3/4 cup unsalted butter softened
- 1 1/2 cups of white granulated sugar
- 1 99 gram – 128 gram package of jello lemon pie filling or instant lemon pudding (small packet
- 2 tbsp fresh lemon zest
- 4 eggs
- 1 1/4 cup whole milk
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tbsp cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add in the lemon pie filling mix POWDER ( YOU DO NOT COOK IT) and combine thoroughly.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the lemon zest.
- …………………………….
For full instructions please see : www.thekitchenmagpie.com
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