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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1 cup butter, softened
2 cups sugar
4 whole eggs
1 1/2 tsp. lemon extract
1 1/2 tsp. vanilla extract
3 cups All Purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 box Jello Lemon Instant Pudding
Filling:
1 1/2 boxes Jello Lemon Instant Pudding
3 cups milk
Glaze:
2 cups powdered sugar
1 tsp. lemon extract
2 Tbsp. water
You can always use boxed Lemon cake mix, but for the “from scratch” recipe, here are steps 1-5. If using a boxed cake mix, just follow those directions, making sure to add the 1/2 box of Lemon Jello mix to the batter (step 6 below).
1. In a large mixing bowl, cream together butter and sugar.
2. Add eggs, one at a time and mix until incorporated.
3. Add lemon and vanilla extracts.
4. Combine flour, salt and baking powder.
5. Add milk and stir until well mixed.
6. Add 1/2 box of Jello pudding mix. (After doing some research I’ve found lots of people do this… I just tried here as an experiment and lo and behold, it’s a popular addition).
6. Preheat oven to 350 degrees. Grease bundt pan well and coat interior with flour, shaking out excess. This helps release the cake after baking. Pretty crucial unless you want to end up with cake on your floor and/or countertops.
7. Pour all of the batter into the bundt pan.
8. While oven is preheating, mix remaining Jello pudding mixture with 3 cups whole milk. Whisk until combined, usually five minutes. Jello will be very thick!
9. Using a tablespoon, scoop Jello on top of batter in the middle to form a pudding ring around the pan. Jello will sink during baking. It’s not necessary to use ALL of the Jello filling. Use as much or as little as you like!
10. Bake at 350 degrees for 35-40 minutes.
While cake is baking, it’s time to make the glaze.
In a small bowl, combine powdered sugar, lemon extract and water, stirring until well combined. If it’s too runny for your taste, stir in a little more sugar (or a couple tablespoons of softened cream cheese if you prefer).
Allow cake to fully cool. Place a dish on top of bundt pan to cover, flip and release. I like to tap each side of the bundt pan with a wooden spatula before lifting and releasing just to ensure everything hasn’t stuck.
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Lemon Glazed Bundt Cake with Lemon Filling
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1 cup butter, softened
2 cups sugar
4 whole eggs
1 1/2 tsp. lemon extract
1 1/2 tsp. vanilla extract
3 cups All Purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 box Jello Lemon Instant Pudding
Filling:
1 1/2 boxes Jello Lemon Instant Pudding
3 cups milk
Glaze:
2 cups powdered sugar
1 tsp. lemon extract
2 Tbsp. water
You can always use boxed Lemon cake mix, but for the “from scratch” recipe, here are steps 1-5. If using a boxed cake mix, just follow those directions, making sure to add the 1/2 box of Lemon Jello mix to the batter (step 6 below).
1. In a large mixing bowl, cream together butter and sugar.
2. Add eggs, one at a time and mix until incorporated.
3. Add lemon and vanilla extracts.
4. Combine flour, salt and baking powder.
5. Add milk and stir until well mixed.
6. Add 1/2 box of Jello pudding mix. (After doing some research I’ve found lots of people do this… I just tried here as an experiment and lo and behold, it’s a popular addition).
6. Preheat oven to 350 degrees. Grease bundt pan well and coat interior with flour, shaking out excess. This helps release the cake after baking. Pretty crucial unless you want to end up with cake on your floor and/or countertops.
7. Pour all of the batter into the bundt pan.
8. While oven is preheating, mix remaining Jello pudding mixture with 3 cups whole milk. Whisk until combined, usually five minutes. Jello will be very thick!
9. Using a tablespoon, scoop Jello on top of batter in the middle to form a pudding ring around the pan. Jello will sink during baking. It’s not necessary to use ALL of the Jello filling. Use as much or as little as you like!
10. Bake at 350 degrees for 35-40 minutes.
While cake is baking, it’s time to make the glaze.
In a small bowl, combine powdered sugar, lemon extract and water, stirring until well combined. If it’s too runny for your taste, stir in a little more sugar (or a couple tablespoons of softened cream cheese if you prefer).
Allow cake to fully cool. Place a dish on top of bundt pan to cover, flip and release. I like to tap each side of the bundt pan with a wooden spatula before lifting and releasing just to ensure everything hasn’t stuck.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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