Down Home Lemon Pudding Cake (Pampered Chef)


  • 2 tbsp Lemon Zest
  • 1/3 cup Lemon Juice Raw
  • 1 package Super Moist Yellow Cake
  • 1 cup Skim Milk
  • 2/3 cup Sugar
  • 2 tbsp Cornstarch
  • 1 1/2 cups Water
  • 2 tsp Sugars, Powdered


Preheat oven to 375 degrees. Lightly brush baking dish with vegetable oil.  Zest lemons to yield 2 tablespoons lemon zest. Combine cake mix, milk and lemon zest in bowl; mix well. Pour into prepared baking dish. Combine sugar and cornstarch bowl. Juice lemons to yield 1/3 cup juice. Add lemon juice and warm water (needs to be very warm, 120-130 degrees) to sugar mixtures; mix well. Pour lemon mixture over batter. Bake 40-45 minutes or until tooth pick  inserted in center comes out clean. cool slightly; sprinkle with powdered sugar To serve, spoon warm cake into dessert bowls. Top with fresh berries, if desired.

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2 responses to “Down Home Lemon Pudding Cake (Pampered Chef)

  1. I love recipes that have a boxed cake mix as a base. I remember that double-end measuring cup from when I was a teenager–totally forgot about that thing. I always thought it was so cool! This cake looks really good!

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