lemon frosted pudding pound cake
This is one of the desserts shared with my family during our 2013 Family Reunion in North Carolina. It is very similar to another one that I have posted, but instead of using the Lemon gelatin, I chose to use the Lemon Pudding & pie filling along with applesauce. It turned out moist & very tasty from the lemon enhanced homemade frosting that I created especially for this cake. It was tart, sweet & tangy, but bursting with lemon flavor. I garnished it with lemon slices, maraschino cherries, Fresh Strawberries, & lemon slice candy. It made a beautiful presentation & tasted great.
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
yield
12 or more depending on portion size
Ingredients
- 3 cups all purpose flour
- 3 cups sugar
- 3 sticks butter, softened to room temperature
- 1 cup sour cream, room temperature
- 1 small box instant pudding
- 1 tablespoon pure lemon extract
- 1 large lemon, zest and juice
- 1/2 cup applesauce
- 4-6 - drops yellow food coloring
- 6 large eggs,room temperature
- TART LEMONY FROSTING
- 1 stick butter, softened
- 1 pound box powdered sugar
- 5 tablespoons lemon juice
- - few drops yellow food coloring, optional
- 1 large lemon, sliced thin, and halved(garnish) optional
- 8-10 - maraschino cherries, halved(garnish) optional
- 12-16 - pieces lemon slice candy(garnish) optional
- 3-4 tablespoons evaporated milk (or as desired to reach spreading consistency
- 3-4 - strawberries quartered, or enough to go around base of cake as shown
How To Make lemon frosted pudding pound cake
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Step 1I 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.
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Step 2Preheat 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. -
Step 3Break eggs into a small bowl, and gradually add one at a time to butter mixture, beating well after each addition.
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Step 4Zest lemons and squeeze out lemon juice
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Step 5Add extract to lemon juice, and pour into cake batter, then add the lemon zest, and beat till blended together.
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Step 6Measure and sift flour into a medium size bowl.
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Step 7Then add lemon pudding mix, and stir to blend together.
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Step 8Add applesauce to cake batter then mix just till blended.
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Step 9Gradually add the flour mixture to cake batter a little at a time in about 3 intervals, beating well after each addition.
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Step 10Then pour batter into prepared ban at bake in preheated oven for 90 minutes or until tooth pick inserted into center comes out clean.
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Step 11Remove 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.
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Step 12To 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.
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Step 13Frost 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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