I will start by saying this is one of my most popular cakes that I make for my family.
My Lemon Pudding Pound Cake has even made a believer out of my professional baking mama!
I made this cake for my mama when she came to visit a couple of days ago.
I make it all of the time but something about me telling my mama I made the cake just for her changed her opinion of the cake.
She said it’s the best lemon cake she’s ever tasted.
As she continued to cut piece after piece.
Basically, my mama ate almost the whole cake!
My mama kept saying I gotta bring a piece to your aunt in California.
I said how’s that possible when you’re eating the whole cake mama?
I woke up around 5am and headed downstairs only to find an empty cake platter.
I was convinced my mama ate the whole cake y’all!!
So I headed over to Facebook to tell them how my mama ate a whole cake in less than 8 hours since she arrived at my house.
I get a phone call around 7 am and it’s my mama.
I said mama I thought you were sleeping upstairs after eating the whole cake?
It turns out my mama didn’t eat the whole cake.
She ate half of the cake and wrapped the other half up for my auntie.
They’re headed to Louisiana and mama said she wrapped the cake up so they can snack on the plane.
Here’s where it gets interesting. I noticed once my mama arrived back home she never mentioned my auntie or the cake again.
That could only mean my mama ate the whole cake and my auntie want be tasting any of it this time.
I’ll have to make my auntie her own cake when I visit because my mama wasn’t playing any games about this cake.
What happened to sharing mama? lol
Lemon Pudding Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
4 sticks butter, unsalted
2 cups white sugar, granulated
1 cup brown sugar
4 cups flour, all purpose
3.4 oz. jello lemon instant pudding mix
6 large eggs, room temperature
1/2 cup lemon juice
1/4 cup whole milk
1 tablespoon lemon zest
2 teaspoons vanilla extract
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, room temperature
1 stick butter, room temperature, unsalted
4 cups confectioners sugar
1/4 cup lemon juice
1 tablespoon of lemon zest
1 teaspoon vanilla extract
milk to thin if desired.
lemon slices and extra zest to garnish the top of cake with
Preheat oven to 325 degrees.
Oil and flour a 12 cup bundt pan.
Add sugars and butter to mixer and beat on medium speed until fluffy. About 5 minutes.
Add eggs one at a time. Beating about 30 seconds after each addition.
Mix milk and lemon juice together and stir in vanilla.
Mix flour, lemon zest, and jello pudding together.
Add flour and liquid in batches to egg mixture. Ending with flour mixture.
Beat around 30 seconds after each addition. Don’t over-beat the batter.
Pour batter into greased and floured pan and bake at 350 degrees for about 1 1/2 hours. Check after one hour with a wooden skewer.
The skewer should come out clean when the cake is ready and starts to pull away from the sides.
Allow cake to rest in the pan while you prepare the frosting.
To Prepare the Frosting:
Place cream cheese and butter into mixer. Beat well.
Add confectioners sugar, lemon juice, zest, and vanilla.
Mix well. Add milk if you prefer thinner frosting. Start with one tablespoon at a time.
One cake has been removed from the pan and cooled completely pour frosting over the top to fall down the sides.
Garnish with extra lemon slices and zest.
Serve cake with extra frosting on top.