Tuesday, January 25, 2011


This luscious warm winter lemon cake is just the perfect treat or simple dessert for a chilly winter night.  If you are a lemon-lover, like I am, try adding a little lemon zest and a couple tablespoons of freshly squeezed lemon juice to the pudding mix--you'll love it!  I like to serve it warm, spooned into individual serving dishes, with a dollop of whipped cream on top.  Store any leftovers in the refrigerator--it's also great chilled! 

1 pkg. yellow cake mix (2-layer size)
2 cups cold milk
1 1/4 cups water
2 pkg. (4 oz) Jell-O Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tablespoons powdered sugar
Whipped cream (optional)
Preheat oven to 350 degrees.  Prepare cake matter as directed on package.  Pour into greased 13X9-inch baking dish.  Set aside.
PUDDING LAYER:  Pour milk and water into large bowl.  Add dry pudding mixes and granulated sugar.  Beat with wire whisk 2 minutes, or until well blended.  Pour over batter in baking dish.  Place baking dish on baking sheet to catch any sauce that may bubble over the sides of the dish as it bakes.  Bake 55 minutes to an hour, or until a wooden toothpick inserted in the center comes out clean.  Cool 20 minutes (Sauce will thicken slightly as it cools).  Dust with powdered sugar.  Spoon into individual dessert dishes and serve warm, with a dollop of whipped cream on top.  Store leftovers in the refrigerator. 
Susanne Holland Spicker Mother, Grandmother, Homemaker, Gardener, Teacher, Photographer

Passion is defined as the love of, or the object(s) of affection and emotion. I am passionate about family, friends, flowers, food, photography and fabulous music! This blog is dedicated to those loves.

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