Sunday, November 10, 2019

Lemon Pudding Cake

I recently read No Judgements by Meg Cabot.  The characters live through a hurricane and several of the meals eaten had the recipe included in the book.  This was one of them.  I made a minor change or two.


Lemon Pudding Cake

1 yellow cake mix
1 package instant lemon pudding mix
4 eggs
3/4 cup water
3/4 cup vegetable oil


2 cups powdered sugar
1 lemon
3 Tablespoons softened butter


Preheat oven to 350°.  Spray a Bundt pan with Pam.  Set aside.


In a large mixing bowl whisk the 4 eggs.  Add the cake mix, pudding mix, water and oil.


Whisk smooth.


Carefully add the cake mixture to the prepared pan.


Bake for 40-45 minutes or until golden brown and a tester comes out clean. Mine took 40 minutes.


Remove from the oven and allow to cool for about 5 minutes.  Then invert over a cooling rack. If you coated the pan well enough you can lift the pan off the cake.  Let it cool completely.


Mix the glaze.  Zest the lemon.  Then cut it in half and squeeze the juice.  I got just under 1/3 cup and so that is what I used.  Sift the the powdered sugar, in a medium bowl.  Add the butter, lemon zest and lemon juice, then mix well.


Place some waxed paper under the cooling rack and drizzle the glaze over the cake.


Serve a giant wedge.  Enjoy the moist cake with the burst of lemon in the glaze.


Then go read the book.


  1. Did you know that November 15 is National Bundt Day?

    1. I didn’t know that! Thanks for telling me. Now I have an excuse to make this again next year.