Lemon Puddle Cake
A moist, tangy lemon pudding cake with bright citrus flavor, perfect for lemon lovers and ideal for casual gatherings or afternoon tea.
Ingredients
Instructions
- Grease and flour a 13 x 9 x 2-inch pan or cookie sheet.
- Mix all cake ingredients together.
- Pour the batter into the prepared pan.
- Bake at 350°F for 25 to 30 minutes, or 20 minutes if using a cookie sheet.
Tips & Substitutions
For an extra zesty flavor, consider adding the zest of one lemon to the batter. You can substitute vegetable oil with melted coconut oil for a slight change in flavor. If you prefer a lighter cake, use egg whites instead of whole eggs. Make sure to check for doneness with a toothpick, as baking times may vary depending on your oven.
Serving Suggestions
Serve the Lemon Puddle Cake chilled or at room temperature, drizzled with a simple lemon glaze for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing side, consider serving it alongside a light salad like No-Fat Super Carrot Raisin Salad for a perfect balance.
Storage & Reheating
Store leftover Lemon Puddle Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, taking care not to overheat as it can dry out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Puddle Cake contains roughly 516 calories, with 5g protein, 77g carbohydrates, and 22g fat. It is a good source of protein (10% of the Daily Value), iron (10% of the Daily Value), and calcium (10% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can experiment with different cake mix flavors, such as vanilla or orange. However, keep in mind that the pudding mix should complement the cake flavor to maintain a balanced taste.
What can I do if the cake is too dry?
If your cake turns out dry, consider adding a simple syrup made from equal parts water and sugar, brushed over the cake after it cools. This will add moisture and enhance the flavor.
Can I freeze Lemon Puddle Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).