Homemade Lemon Pudding Cake

• Produce

  • 2 tbsp Lemon, fresh zest

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 4 tsp Baking powder
  • 3 tbsp Cornstarch
  • 1 1/2 cups Granulated sugar, White
  • 1 package Jello lemon pie filling
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Canola oil

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 1/4 cup Whole milk

Found on thekitchenmagpie.com

Description

Ingredients

• ¾ cup unsalted butter, softened
• 1½ cups of white granulated sugar
• 1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)
• 2 tbsp fresh lemon zest
• 4 eggs
• 1¼ cup whole milk
• ⅓ cup canola oil
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 3 tbsp cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt

Directions

• 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 and combine thoroughly.
• Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
• Mix in the lemon zest.
• Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
• Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
• Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
• Invert the cake onto a baking rack to cool.
• Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.