Best 5 Lemon Frosted Pudding Pound Cake Recipes
Indulge in a delectable treat with our Lemon Frosted Pudding Pound Cake, a classic dessert that combines the richness of pound cake with the tangy sweetness of lemon frosting. This recipe delivers a moist and flavorful cake base, elevated by a luscious lemon glaze that adds a burst of citrusy goodness. Perfect for any occasion, this pound cake is sure to impress with its delightful flavors and elegant presentation.
Accompanying this main recipe are three additional variations that offer exciting twists on the classic. The Lemon Blueberry Pudding Pound Cake introduces the vibrant flavors of blueberries, creating a delightful combination of sweet and tangy. For a more decadent experience, the Lemon Raspberry Pudding Pound Cake incorporates the luxurious taste of raspberries, adding a layer of elegance and indulgence. Last but not least, the Lemon Cranberry Pudding Pound Cake offers a festive twist with the addition of cranberries, providing a delightful contrast of tartness and sweetness. Each variation promises a unique taste journey that will satisfy your cravings for a delectable dessert.
LEMON POUND CAKE II
A lemony pound cake with the added addition of lemon pudding for an extra moist taste sensation.
Provided by Roxanne39
Categories Desserts Cakes Lemon Cake Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 39.4 g, Cholesterol 73.1 mg, Fat 12.9 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 3.1 g, Sodium 440.4 mg, Sugar 18.9 g
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.
Provided by Rose Mary Mogan @cookinginillinois
Categories Cakes
Number Of Ingredients 20
Steps:
- 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.
- 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.
- Break eggs into a small bowl, and gradually add one at a time to butter mixture, beating well after each addition.
- Zest lemons and squeeze out lemon juice
- Add extract to lemon juice, and pour into cake batter, then add the lemon zest, and beat till blended together.
- Measure and sift flour into a medium size bowl.
- Then add lemon pudding mix, and stir to blend together.
- Add applesauce to cake batter then mix just till blended.
- Gradually add the flour mixture to cake batter a little at a time in about 3 intervals, beating well after each addition.
- Then pour batter into prepared ban at bake in preheated oven for 90 minutes or until tooth pick inserted into center comes out clean.
- 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.
- 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.
- 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.
CALIFORNIA LEMON POUND CAKE
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. -Richard Killeaney, Spring Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.
Nutrition Facts : Calories 500 calories, Fat 23g fat (11g saturated fat), Cholesterol 107mg cholesterol, Sodium 333mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON POUND CAKE
Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that's rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don't have all day to do it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
- In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 19 g, TransFat 0 g
LUSCIOUS LEMON POUND CAKE
Discover this Luscious Lemon Pound Cake with tart lemon curd frosting. Learn why the world loves lemons when you prepare this delicious recipe today!
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
- Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
Tips:
- To make sure your cake turns out moist and fluffy, cream the butter and sugar together until they are light and airy.
- Make sure all of your ingredients are at room temperature before you start baking. This will help them to combine more evenly.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help to ensure that it cooks evenly.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
Lemon Frosted Pudding Pound Cake is a delicious and classic dessert that is perfect for any occasion. With its moist and fluffy texture, tangy lemon frosting, and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give Lemon Frosted Pudding Pound Cake a try. You won't be disappointed!
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