Lemon Cake
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June 17, 2024
This luscious warm winter lemon cake is just the perfect treat or simple dessert for a chilly winter night. If you are a lemon-lover, like I am, try adding a little lemon zest and a couple tablespoons of freshly squeezed lemon juice to the pudding mix–you’ll love it! I like to serve it warm, spooned into individual serving dishes, with a dollop of whipped cream on top. Store any leftovers in the refrigerator–it’s also great chilled!
Lemon Cake
Warm Winter Lemon Cake
Ingredients
- 1 pkg. yellow cake mix (2-layer size)
- 2 cups cold milk
- 1 1/4 cups water
- 2 pkg. (4 oz) Jell-O Lemon Flavor Instant Pudding & Pie Filling
- 1/3 cup granulated sugar
- 2 Tablespoons powdered sugar
- Whipped cream (optional)
Instructions
- Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 13X9-inch baking dish. Set aside.
- PUDDING LAYER: Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes, or until well blended. Pour over batter in baking dish.
- Place baking dish on baking sheet to catch any sauce that may bubble over the sides of the dish as it bakes. Bake 55 minutes to an hour, or until a wooden toothpick inserted in the center comes out clean.
- Cool 20 minutes (Sauce will thicken slightly as it cools). Dust with powdered sugar.
- Spoon into individual dessert dishes and serve warm, with a dollop of whipped cream on top. Store leftovers in the refrigerator.