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Lemon Pudding Cake

  • Author: Chocolate Covered Cheetah




  • 2 sticks unsalted butter
  • 2 cups white sugar
  • 4 eggs
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 package lemon instant Jell-O pudding
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup whole milk

Whipped Cream Frosting

  • 3 cups heavy whipping cream
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • Berries and lemon zest for decoration (optional)



  1. Pre-heat oven to 350°F
  2. In the bowl of a stand mixer fitted with blade attachment, beat butter and sugar on high for 2 minutes or until fluffy
  3. Add eggs 1 at a time
  4. Add lemon zest, lemon juice and vanilla extract, mix
  5. In a separate bowl whisk together flour, pudding mix, sea salt, baking powder and baking soda,
  6. Slowly add the dry mixture to the mixing bowl, alternating with the whole milk
  7. Mix until the dry ingredients are just fully combined
  8. Grease a 3, 6″ cake pans, cut a piece of parchment paper to fit the bottom of the pan, coat with thin layer of flour
  9. Divide the cake mixture between the 3 pans, bake for 30-32 minutes until cake is set
  10. Remove from oven and cool completely

Whipped Cream Frosting

  1. While the cake is cooling put a the clean bowl of your electric mixer in the freezer for 1 hour
  2. Remove from freezer, fit with whisk attachment
  3. Add whipping cream to the bowl, whisk on high until it starts to thicken
  4. Slowly add sugar and vanilla extract, whisk until desired consistency is reached (it should be thick)
  5. Once cake has cooled completely, set the first layer down on a serving plate, top with a thick layer of whipped cream, repeat with other 2 layers
  6. Top with berries and lemon zest for decoration if desired


You can bake the layers 1 at a time if you don’t have 3 pans, but be sure to cool the layers before removing them to move on to baking the next.

You can use a larger cake pan (8 or 10 inch) and make it a 2 layer cake.