Lemon Pudding Chiffon Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
***Cake***
- 1 package (18.25 ounce size) yellow cake mix
- 1 package lemon instant pudding mix
- 1/2 cup cooking oil
- 6 eggs, beaten
- 1/2 cup milk
- 1/2 cup water
***Lemon Buttercream***
- 1/2 cup butter
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3 cups confectioners' sugar
Preheat oven to 350 degrees F. For the cake: Combine the cake mix, pudding mix, oil, eggs, milk and water in a large bowl. Beat with a mixer on medium-high speed for 5 minutes. Pour the cake batter into an ungreased angel food cake pan and bake at 350 degrees F for 50 minutes or until the cake bounces back when lightly pressed. Remove from oven and invert the pan to cool. When cool, remove from pan and frost with the lemon buttercream or simply dust with powdered sugar. For buttercream frosting: Combine the butter, lemon juice, vanilla, and confectioners' sugar in a bowl and beat until light and fluffy. Add additional confectioners' sugar or lemon juice to adjust the consistency as needed.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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