Real Recipes From Real Home Cooks ®

lemon frosted pudding pound cake

(2 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

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.

(2 ratings)
yield 12 or more depending on portion size
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For lemon frosted pudding pound cake

  • 3 c
    all purpose flour
  • 3 c
  • 3 stick
    butter, softened to room temperature
  • 1 c
    sour cream, room temperature
  • 1 sm
    box instant pudding
  • 1 Tbsp
    pure lemon extract
  • 1 lg
    lemon, zest and juice
  • 1/2 c
  • 4-6
    drops yellow food coloring
  • 6 lg
    eggs,room temperature
  • 1 stick
    butter, softened
  • 1 lb
    box powdered sugar
  • 5 Tbsp
    lemon juice
  • few drops yellow food coloring, optional
  • 1 lg
    lemon, sliced thin, and halved(garnish) optional
  • 8-10
    maraschino cherries, halved(garnish) optional
  • 12-16
    pieces lemon slice candy(garnish) optional
  • 3-4 Tbsp
    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

  • 1
    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.
  • 2
    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.
  • 3
    Break eggs into a small bowl, and gradually add one at a time to butter mixture, beating well after each addition.
  • 4
    Zest lemons and squeeze out lemon juice
  • 5
    Add extract to lemon juice, and pour into cake batter, then add the lemon zest, and beat till blended together.
  • 6
    Measure and sift flour into a medium size bowl.
  • 7
    Then add lemon pudding mix, and stir to blend together.
  • 8
    Add applesauce to cake batter then mix just till blended.
  • 9
    Gradually add the flour mixture to cake batter a little at a time in about 3 intervals, beating well after each addition.
  • 10
    Then pour batter into prepared ban at bake in preheated oven for 90 minutes or until tooth pick inserted into center comes out clean.
  • 11
    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.
  • 12
    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.
  • 13
    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.