Lemonilla Ring Cake
A moist, citrus-flavored tube cake with a delicate vanilla and lemon aroma, perfect for gatherings or afternoon tea, with a light dusting of powdered sugar.
Ingredients
Instructions
- Combine the cake mix, instant lemon pudding, instant vanilla pudding, milk, eggs, and oil in a large mixing bowl.
- Beat the mixture for 10 minutes at medium speed until well blended.
- Pour the batter into an ungreased 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Let the cake cool, then remove from the pan.
- Dust with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before mixing. You can substitute the milk with almond milk for a dairy-free version, or use Greek yogurt to add protein. If you prefer a more intense lemon flavor, consider adding the zest of one lemon to the batter. This cake can also be made with yellow cake mix for a different taste.
Serving Suggestions
Dust the cooled cake with powdered sugar just before serving for an elegant touch. This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. For a complete meal, consider serving it alongside a light salad or a slice of Wisconsin Broccoli Casserole to balance the sweetness.
Storage & Reheating
Store any leftover Lemonilla Ring Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, just enough to bring back its moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Lemonilla Ring Cake contains roughly 998 calories, with 9g protein, 107g carbohydrates, and 61g fat. It is an excellent source of calcium (25% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of pudding mix?
Yes, you can experiment with different flavors of pudding mix, such as vanilla or banana, to create unique variations of this cake. Just keep in mind that the flavor profile will change, so choose a flavor that complements lemon, like vanilla.
What can I do if my cake sinks in the middle?
If your cake sinks in the middle, it may be due to underbaking or overmixing. Make sure to bake it until a toothpick comes out clean, and avoid mixing too vigorously, as this can incorporate too much air into the batter, causing it to collapse.
Can I freeze the Lemonilla Ring Cake?
Absolutely! You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To enjoy later, thaw it overnight 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).