Best Lemon Frosted Pudding Pound Cake Recipes

LEMON POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
• Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

LEMON FROSTED PUDDING POUND CAKE

Steps:

• I used a large capacity 16 cup Square Bundt pan to make this cake, the batter is not 16 cups but I wanted a variety of different shaped cakes for the reunion. Spray cake pan with cooking spray or Bakers joy & set aside till needed.
• Preheat oven to 325 degrees F. Cream butter, sour cream and sugar together till light and creamy about 3-4 minutes, and gradually add sugar a little at a time, and beat until no sugar granules remain in the mixture & it is light and fluffy beating an additional 4 to 5 minutes.
• Break eggs into a small bowl, and gradually add one at a time to butter mixture, beating well after each addition.
• Zest lemons and squeeze out lemon juice
• Add extract to lemon juice, and pour into cake batter, then add the lemon zest, and beat till blended together.
• Measure and sift flour into a medium size bowl.
• Then add lemon pudding mix, and stir to blend together.
• Add applesauce to cake batter then mix just till blended.
• Gradually add the flour mixture to cake batter a little at a time in about 3 intervals, beating well after each addition.
• Then pour batter into prepared ban at bake in preheated oven for 90 minutes or until tooth pick inserted into center comes out clean.
• Remove from oven and allow to cool for about 10 minutes until cake pulls away from sides of pan, then invert onto cooling rack and allow to cool completely. Then transfer to cake platter and frost with your favorite frosting.
• To make frosting, Cream butter with powdered sugar and beat to blend together in a medium size bowl. Add the lemon juice and yellow food coloring if desired, beating well to blend. Then add enough evaporated milk in one tablespoon increments until desired spreading consistency is reached. Frost cake as desired, and garnish if desired, with half slices of lemons and maraschino halves, with strawberry quarters alternated with Lemon slice candies if desired.
• Frost cake as desired, and garnish as desired, with half slices of lemon and maraschino cherry halves, with strawberry quarters, alternated with lemon slice candies if desired.

CALIFORNIA LEMON POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

LEMON PUDDING CAKE I

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

LUSCIOUS LEMON POUND CAKE

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
• Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.

LEMON PUDDING CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
• In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
• Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
• Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.