Preparation time: 10 minutes Cooking time: 50 minutes Total time: 1 hour Yield: two 9x5 puddings
Ingredients
Pudding 1 box of yellow cake mix 5.1 ounces of instant lemon dessert mix or cook-and-serve mix (can be replaced with instant vanilla dessert and 2 teaspoons of lemon emulsion) 1/2 cup vegetable oil 4 large eggs 1/2 cup of milk 8 ounces of spreadable cream cheese 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
lemon topping 1/2 stick of butter, room temperature 2 cups of powdered sugar 4 tablespoons of lemon juice 1 teaspoon of lemon emulsion/extract
Preparation
Lemon pudding Preheat oven to 350°F. Line two baking pans with aluminum foil and spray with nonstick cooking spray, or grease and flour the pans. Set aside. Combine all wet ingredients and whisk until well combined. Place all dry ingredients in a bowl, add about 1 cup of the wet ingredients, beat with a mixer on low speed for about 15 seconds, then add the remaining ingredients and beat on low speed for another 15-20 seconds. DO NOT overbeat, or your cake will fall flat. Divide the batter evenly between two pudding pans. Place in the oven and bake for 45-55 minutes, until golden brown or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let stand in the pan for 5 minutes, before removing and letting cool on a wire rack.
glazed Beat the butter, powdered sugar, lemon juice, and lemon emulsion until smooth and pliable. Spread evenly over both puddings Allow the frosting to harden before slicing.
This recipe can be used to make a pudding, cupcakes or even small individual squares |
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