Lemon Pudding Bundt Cake

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Prepare a bundt pan by greasing and flouring it.

In a bowl, whisk together 1 and 3/4 cups of sifted all-purpose flour, 4 teaspoons of baking powder, and 3 tablespoons of corn starch.

In another bowl, cream together 3/4 cups of softened salted butter and 1 and 1/2 cups of regular white sugar for about 3 minutes.

Add the lemon pudding mix to the creamed butter and sugar, mixing well with a hand mixer.

Crack 4 eggs and add them one at a time to the mixture, mixing well after each addition.

Add 2 tablespoons of lemon zest to the mixture and mix well.

Preheat the oven to 325°F.

In a separate bowl, whisk together 1 and 1/4 cups of regular milk, 1/3 cup of canola oil, and 1 teaspoon of vanilla extract.

Gradually add the dry ingredients to the wet ingredients in thirds, mixing gently to avoid overbeating.

Pour the batter into the prepared bundt pan, pouring and turning as you go.

Bake in the preheated oven for about 50 minutes, checking for doneness as it may take longer.

Remove the cake from the oven and allow it to cool completely on a wire cooling rack.

Trim any excess from the edges of the cake to prevent it from ripping when removed from the pan.

Prepare the glaze by whisking together 1 cup plus 1 tablespoon of icing sugar, 2 tablespoons of milk, and 1 teaspoon of lemon extract until the desired consistency is reached.

Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before serving.

Cut the cake using a clean knife for neat slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens