How To Make A Lemon Pudding Pound Cake| Homemade From Scratch |Deliciously Good!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories and adds protein, while ricotta is often cheaper.

Preheat the oven to 325°F (163°C).

In a bowl, sift 3 cups of all-purpose flour and then add 1 cup more later.

Add a little salt and baking powder to the flour mixture.

Add 1 package of lemon instant pudding and pie filling mix to the flour mixture.

In a separate bowl, cream together 2 sticks of room temperature butter and 1 cup of sugar for about 7-8 minutes until fluffy.

Add 1/2 cup of vegetable oil to the butter and sugar mixture for moisture.

Beat in 3 room temperature eggs one at a time, ensuring each is incorporated before adding the next.

Incorporate the flour mixture into the butter mixture, alternating with 1 cup of whipping cream, and add water if needed to thin the batter.

Add lemon juice, lemon extract, and yellow food coloring to the batter and mix well.

Spray a bundt pan with cooking spray or butter and flour it well to prevent sticking.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for an unspecified time until done (creator does not specify time).

Let the cake cool before turning it out of the pan.

Prepare the glaze by mixing 1 1/2 cups powdered sugar with lemon juice (or water/milk) until smooth, adjusting thickness as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens