lemon cake using white cake mix no pudding

This cake was AWESOME!! I make all of it from scratch. I know my lemon loving husband would adore this one. Also this has an artificial lemon taste and has NO tangy Zip taste of lemons. Technically I suppose you could although I haven’t tested it. I glazed mine with a mixture of 1/4 c. softened butter, 1/4 c. lemon juice and 2 c. powdered sugar. There wasn’t a bit left! Woo hoo! Is it instant or cook and serve pudding? Bake as you normally would. Because it is better served warm, it reminds me of a cobber. My husband is going to love this. Comment document.getElementById("comment").setAttribute( "id", "a2ec6207355f9dd31905574d2407459a" );document.getElementById("ic3a94fb6b").setAttribute( "id", "comment" ); I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. Thanks! It can be made with just about any flavor cake mix/pudding combination you can think of. I love all of the lemon flavors in this cake! It’s just as good as made from scratch. I don’t keep lemon extract on hand because I have more lemons on my tree than I will ever hope to use, and it just seems unnecessary.. Do you suppose I could use lemon zest instead? So glad you enjoyed it. With the soda and all I followed the recipe exactly so I'll go with the majority it is perfect try it yourself. I made this this week for a coworker's birthday. So, I have a quick question. I know everyone will love it! 1 box DH white cake mix (this is my brand preference) 1 box of lemon instant pudding mix (the small box) 1/2 tsp of pure lemon extract; Zest of 1 lemon; 1 cup of sour cream; 4 eggs; 1/3 cup of oil; 1/2 cup of water (I squeezed the lemon to get all the juice and added water to make it 1/2 cup) The cake will slightly giggle because it does have pudding in it. I don’t see why not.

Occasionally, I get emails from readers who would like to share a favorite family recipe with me. Your email address will not be published. The strawberries weren’t real sweet so I sprinkled sugar over them to soak in while the cake was cooking.. I think I'm making it today! Refrigerate until chilled and keep any leftovers refrigerated. This recipe will definitely go into my collection. Love it. This was good I made cupcakes...about 26. The best classic, old-fashioned, quick and easy lemon pound cake recipe with yellow cake mix. Now waiting on cake to cool. After you preheat the oven 350 degrees, make the cake mix according to the package directions.

The whole cake had this weird chemical taste... ugh like I said nasty. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Only problem is now everyone is requesting it. This recipe reminds me of my mom because she made the most amazing lemon pie, but no matter how hard I try, I can never seem to make the flaky crust like hers. It would add a good lemon-y flavor. Bake at 350F degrees (in center rack) for about 35-40 minutes. That is SO great to read Lois! I cannot get over how amazing this looks. I think 3/4C of oil is way too much. However, my doctored cake mix recipe is also very popular with family and friends and honestly, it’s so much easier to make than the scratch version. The top will get quite brown, but cook until the batter no longer wiggles when you nudge the bundt pan. My daughter loves anything lemon…I will have to try this soon, it sounds delicious and so easy! It isn't so overbearing that you can't eat it. I then sprinkled the icing with pink sugar.

WARM LEMON PUDDING CAKE Sounds like a very "refreshing" recipe for summer! Made cupcakes as a test run for a birthday cake. I reduced the oil to the cake mix amount of 1/2C. Flavor was wonderful-not too strong. I am so loving all of your cake recipes. READ MORE, Privacy Policy ~ Cookie Policy ~Disclaimers ~ Contact ~ Advertise ~ Accessibility Statement So, the recipe that reads as a “shopping list” (as one reviewer remarked) ~ wins the 1st prize/blue ribbon. Hey Brandi! Thank you! It really brings folks together, doesn’t it? I do not like the fruit cake flavors in the mixes, because to me it just tastes too much like the candy artificial flavoring than the fruit itself. If you can't find lemon pie filling, I bet the lemon curd would do well too! Prepare cake batter by mixing together cake mix, pudding mix, eggs, sour cream, oil, water, lemon zest and extract. I put it with a blueberry filling and lemon BC icing, Big hit!! I plan on keeping this one. Bake as you normally would. I could eat the whole thing. I know my hubs-to-be would be obsessed with this since he is such a lemon fanatic! Your email address will not be published. Thank you. I haven’t tried it but it seems like it should freeze ok. . Thanks.

This site uses Akismet to reduce spam. I KNOW IT WILL TURN OUT GOOD THANKS FOR POSTING. doctored cake mix recipe, lemon cake, lemon dessert. Sorry I’m not more help on that. I AM GOING TO MAKE THIS CAKE ON WED. This cake turned out moist and delicious because I read others opinions about a potentially chemical taste I became worried. I did use a lemon cake mix instead of vanilla and it was just the right amount of lemon for all the lemon lovers lovers like us???? Thanks for sharing at Church Supper. Thank you for sharing…we love cherry pie filling! My advice is to modify "Lisa's Chocolate Chocolate Chip Cake" recipe using lemon cake mix and pudding mix omitting the chocolate chips and adding a couple tablespoons of lemon juice. It was very tasty I have never tasted a lemon cake I liked as well. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. I am making this now but ran into a problem and would like your opinion. Bake at 350° for about 30-40 minutes in loaf, bundt, or cake … I made this cake years ago from a recipe I saw in the Sunday paper. Pam, I think lemon zest would work just fine. wo what would happen if we pushed the envelope and added holes to the cake after it cooked and put in lemon jello? ???? Most people won't think twice about serving basic cornbread when is on the table. You saved Lemon Bundt Cake to your. I can't wait to try this. Whisk for two minutes until it begins to thicken. Surprise surprise….he couldn’t stop eating what was left. container of thawed COOL WHIP. I used my white cake recipe to make it into a lemon cake.

Pour batter in a greased and floured loaf pan (Dimensions: 9×5). I’ve been making this recipe for about 20 years now. Preheat oven to 325 degrees F (165 degrees C). Super simple right! It isn’t crazy sweet or a big ole lemon bomb. Going to get the stuff tomorrow to fix this!!! Spray a 9×13 baking dish with nonstick cooking spray. You can find it in the baking section of your local grocery store. Yes. The lemon pie filling is heavier than the cake batter. Until it springs back to the touch and isn’t jiggly in the center. I had the good fortune of receiving this next recipe from Country Cook reader, Cynthia Brandon. I used a creamy raspberry filling and BC. I’ve made this cake several times and it’s become a family favorite. We loved them!! Thanks for the share! Soft, moist, rich, firm and better than scratch! If you use the cooking method for the pudding just make sure to cool it first before you use it. You can also use 2 smaller loaf pans or even a 10-12 cup bundt pan. I made this for the first time this last weekend, and I absolutely loved it. This cake could not be any easier to make.

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