This is better than the Starbucks lemon loaf because it is an actual cake. You can make it in any way you would like, but I personally love how it looks in a Bundt cake pan then dusted with powdered sugar. It looks elegant and sophisticated and really beautiful. This is easy to make and you can do so much to it. For another elegant decoration, place different colored berries all around it!
Check out what our friends over at The Kitchen Mag Pie had to say about this,
“Amazing homemade lemon pudding cake. This tangy and sweet confection is sure to delight!”
Oh goodness, yes! This delights me at teatime unlike any other cake ever has. I absolutely love it!
Ingredients
¾ cup Land O’ Lakes unsalted butter, softened
1½ cups of Domino white granulated sugar
1 package of Jell-O lemon pie filling (small packet, equals 2 cups or 4 servings)
2 tbsp fresh lemon zest
4 Eggland’s eggs
1¼ cup McArthur whole milk
⅓ cup Wesson canola oil
1 tsp vanilla extract
1¾ cups Gold Medal all-purpose flour
3 tbsp Argo cornstarch
4 teaspoons baking powder
1 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- 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 and combine thoroughly.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the lemon zest.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the mixer bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Invert the cake onto a baking rack to cool.
Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.
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Quick Tip: If you like frosting, add a cream cheese icing over this
Thanks again to The Kitchen Mag Pie for this amazing recipe.