Homemade Lemon Pudding Cake

This lemon pudding cake came about while I was fresh off the success of my homemade Pistachio Pudding cake. That cake rocked my world. It took my love of pistachio pudding to new heights.

Ingredients

• 3/4 cup unsalted butter softened
• 1 1/2 cups of white granulated sugar
• 1 99 gram - 128 gram package of jello lemon pie filling or instant lemon pudding (small packet
• 2 tbsp fresh lemon zest
• 4 eggs
• 1 1/4 cup whole milk
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 3 tbsp cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt

Instructions

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
3. 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 POWDER ( YOU DO NOT COOK IT) and combine thoroughly.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the lemon zest.
6. ..................................

For full instructions please see : www.thekitchenmagpie.com

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