This is a simple jello lemon pudding cake recipe. I was looking for a low-fat alternative to a lemon meringue tart, which fit the bill.
The sweet lemony pudding is topped with a creamy whipped cream frosting and finished with some freshly grated zest from the lemons.
The lemons in the pudding give the cake a light and tangy flavor, but if you can’t find them or would prefer a different flavor,
you can use additional lemon extract instead. You can also substitute frozen lemonade concentrate for half the fresh lemon juice.
This recipe makes a very moist cake because of the whipped cream frosting, so assemble it immediately after preparing it.
How To Prepare Jello Lemon Pudding Cake Recipe?
Preparation Time: 10mins
Cooking Time: 20mins
Serving Size: 8 servings.
- Large mixing bowl,
- electric mixer,
- metal spoon,
- Four serving bowls or ramekins,
- non-stick cake pan.
Ingredients For Jello Lemon Pudding Cake Recipe:
- 3 tbsp. whole-wheat flour (or other flour of choice)
- 3 tbsp. granulated sweetener (or other sweeteners of choice)
- Two large eggs (or three extra large eggs)
- 4 cups fresh-squeezed lemon juice – about six lemons
- 2 tbsp. butter, melted
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 cup granulated sweetener (or another sweetener of choice)
- 1 1/4 cups whole or 2% milk or half-and-half (whole milk for kids)
- 1 1/2 tsp. lemon extract (optional)
- A pinch of salt
- 3 tbsp. butter
How To Make Jello Lemon Pudding Cake Recipe:
Step 1: Preheat oven to 350 degrees F.
Step 2: Butter an 8×8″ square or 9×5″ loaf pan.
Step 3: Mix flour, sweetener, and salt in a small bowl. Beat eggs and vanilla in a large mixing bowl for 1 minute or until thick and lemon colored; add melted butter and beat until well combined.
Add dry ingredients to the egg mixture; stir just until blended. Gently stir in lemon juice with a metal spoon just until combined.
Step 4: Pour batter into the prepared pan. Bake at 350 degrees F for 20 to 25 minutes or until set and lightly golden. Cool in the pan on a wire rack for 10 minutes
run a knife around the edge of the cake to loosen it from the pan. Invert onto a wire rack, peel off the parchment paper and cool completely.
Step 1: Place granulated sweetener, salt, and lemon extract in a medium saucepan over medium heat; stir well. Add milk and butter; bring just to boiling, stirring often. Remove from heat and stir until thoroughly combined.
Step 2: Stir in 3 tbsp. Of lemon juice and 1/4 tsp. of vanilla extract, pour over the cake and let stand for 10 minutes.
Step 3: Whip 1 cup of heavy cream in another medium bowl with 3 tbsp. Of granulated sweetener and a pinch of salt until stiff peaks form.
Spread whipped cream over the jello-soaked cake, using a metal spoon to cover the surface completely (or place it in 8 small bowls or ramekins).
Top with remaining lemon pudding to cover completely. Refrigerate for at least one hour before serving.
Nutrition Facts Of Jello Lemon Pudding Cake Recipe
- Calories: 419.6
- Fat: 12.3g
- saturated fat: 10g
- Cholesterol: 77.2mg
- Sodium: 691mg
- Carbohydrates: 71.3g
- Fiber: 0.7g
- Sugar: 48.8g
- Protein: 4.
What Does Adding Pudding To Cake Mix Do?
Jello pudding is quite a simple mix. It consists of mostly sugar and gelatin, which gives it its start as a dessert, but it is not just that – it’s also a thickener to make the cake thicker.
Adding Jello to the cake mix makes the cake thick and moist. This can be beneficial if you want to make a dense cake but don’t want regular batter’s texture.
Can I Add Dry Jello To A Cake Mix?
It’s possible to add dry Jello to dry cake mixes, but the result isn’t a very moist cake. You’ll end up with a drier mix than you might have using only the dry mix.
The amount of Jello in the recipe is too small to change that much, though you can add more if you want to make a moist cake.
How Do You Add Pudding To Cake Filling?
Mixing it well with a rubber spatula is the best way to add pudding to cake filling. The texture will be more consistent in the finished cake, and you won’t have pieces of dry cake that are still moist inside.
What Is The Secret To A Perfect Cake?
The best way to make a moist cake is to ensure you don’t over-bake it. The cake is done when the crumbs on top are golden and the sides start to pull away from the pan.
It’s also essential to let the cake cool completely before slicing and serving it. If you try to slice it before it’s cooled, you’ll end up with a messy kitchen, and your slices won’t look very neat.
You can make this jello lemon pudding cake recipe for dessert with a different flavor and fresh lemon juice, or you can use frozen lemonade concentrate instead of fresh.
This jello lemon pudding cake recipe is best served hot from the oven. You may enjoy mixing store-bought whipped cream into the filling using a serrated knife to cut against the grain.
Is oil or butter better for cakes?
Butter is better for cakes than oil. It gives the cake a richer flavor and makes it moister.
What type of flour can be used for making cakes?
Cake flour is soft, light, and the best option for making lighter, fluffier cakes. All-purpose flour can be used as a substitute for cake flour.