Lemon pudding sheet cake is a soft, bright lemon cake baked in a rectangular pan, with instant pudding in the batter for a tender, moist crumb. A simple lemon glaze adds extra citrus flavor without making the cake fussy, and the sheet-pan format makes it easy to slice and share.
Ingredients
- 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 cup (200 g) granulated sugar
- 1 package (3.4 oz / 96 g) instant lemon pudding mix—not cook-and-serve
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 4 large eggs, at room temperature
- ¾ cup (180 ml) neutral oil, such as canola or vegetable oil
- ¾ cup (180 ml) whole milk, at room temperature
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon finely grated lemon zest, from about 2 lemons
- 1 teaspoon vanilla extract
- For the glaze: 1½ cups (180 g) powdered sugar
- For the glaze: 2 tablespoons (30 ml) fresh lemon juice, plus up to 1 tablespoon (15 ml) more as needed
- For the glaze: 1 teaspoon finely grated lemon zest (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan, then line the bottom and two long sides with a strip of parchment paper, leaving an overhang to help lift out the cake. If using a glass pan, avoid sudden temperature changes and begin checking for doneness at the earlier end of the range.
- In a large bowl, whisk the flour, sugar, instant pudding mix, baking powder, and salt until evenly combined. Break up any large clumps of pudding mix so they do not leave pockets in the baked cake.
- In a separate bowl, whisk the eggs, oil, milk, lemon juice, lemon zest, and vanilla until smooth. Pour the wet mixture into the dry ingredients and whisk just until no dry streaks remain. The batter will be thick but pourable; stop mixing once it is smooth, since excessive mixing can make the cake less tender.
- Scrape the batter into the prepared pan and spread it evenly into the corners. Bake for 28–32 minutes, rotating the pan once if your oven heats unevenly. The cake is ready when the top is lightly golden, the center springs back when gently pressed, and a toothpick inserted in the middle comes out clean or with a few moist crumbs. If wet batter clings to it, bake for another 2–3 minutes and check again.
- Set the pan on a wire rack and let the cake cool for at least 30 minutes before glazing. For neat slices, cool it completely. To make the glaze, whisk the powdered sugar with 2 tablespoons (30 ml) lemon juice and the optional zest. Add more juice a teaspoon at a time until it is thick but easy to drizzle.
- Drizzle the glaze over the cooled cake. Let it stand for about 15 minutes so the glaze can set, then cut into 16 pieces. For clean slices, use a sharp knife and wipe it between cuts.
Tips
- Use instant pudding mix, not cook-and-serve pudding or prepared pudding. The dry mix is formulated to blend into the batter; the alternatives can change the cake’s texture and moisture.
- Measure flour by spooning it lightly into the cup and leveling the top. Scooping directly from the bag can pack in too much and make the cake dry or dense.
- Use room-temperature eggs and milk so the batter combines evenly. If you forget, place the eggs in warm—not hot—water for 5–10 minutes, and let the measured milk sit out briefly.
- For a stronger lemon flavor, add zest rather than a large extra pour of juice. Too much liquid can upset the batter’s balance; add zest from another lemon instead.
Serving Suggestions
Serve the cake at room temperature, when its lemon aroma and soft crumb are easiest to appreciate. It is satisfying on its own, or with a spoonful of lightly sweetened whipped cream, fresh berries, or a small scoop of vanilla ice cream. For a dessert table, cut it into modest squares and arrange them on a platter after the glaze has set.
Variations
- Blueberry lemon: Fold 1 cup (150 g) fresh or frozen blueberries into the finished batter. If using frozen berries, add them straight from the freezer and expect the cake may need a few extra minutes in the oven.
- More lemon: Replace the vanilla with ½ teaspoon lemon extract, or add another teaspoon of zest. Lemon extract is concentrated, so avoid adding a full extra teaspoon unless you want a pronounced flavor.
- Buttermilk version: Replace the whole milk with ¾ cup (180 ml) buttermilk for a slightly tangier cake. The texture may be a little more tender; keep the rest of the recipe unchanged.
- Simple powdered-sugar finish: Skip the glaze and dust the fully cooled cake with 1 tablespoon (8 g) powdered sugar just before serving. This is less tangy and works well if you prefer a less sweet topping.
Storage and Reheating
Because the glaze contains lemon juice and the cake is moist, refrigerate leftovers within 2 hours of baking or serving. Cover the pan or transfer slices to an airtight container; the cake keeps for 3–4 days in the refrigerator. Let a slice sit at room temperature for about 20 minutes before serving for a softer texture. If you prefer it warm, heat an individual slice in the microwave for 10–15 seconds; avoid overheating, which can make the crumb rubbery.
To freeze, wrap unglazed, cooled slices individually and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then bring to room temperature and glaze shortly before serving. Glazed slices can also be frozen, but the glaze may become slightly sticky or lose its smooth appearance after thawing.
Frequently Asked Questions
Can I use a different flavor of pudding mix?
Yes. Vanilla pudding mix makes a mild, sweet cake, while cheesecake pudding gives it a richer flavor. The lemon taste will be less pronounced, so add another teaspoon of lemon zest if you want to keep it bright.
Can I use a boxed lemon cake mix instead?
This recipe is designed around flour, sugar, and pudding mix, so a boxed cake mix is not a direct one-for-one substitution. Boxed mixes have different proportions and may require different amounts of eggs and liquid; follow a recipe written specifically for that mix.
Why did my cake sink in the middle?
A sunken center often means the cake needed more baking time, the oven door was opened early, or the baking powder was old. Check the center with a toothpick and confirm your oven temperature with an oven thermometer if sinking happens repeatedly.
Can I bake this in a glass pan?
Yes. Use a glass pan of the same dimensions, but start checking around 28 minutes because bake times vary by pan and oven. Set the pan on a rack rather than a cold or wet surface when it comes out of the oven.
Can I make it ahead?
Yes. Bake the cake a day ahead, cool it completely, cover it, and refrigerate it. Make the glaze and add it the day you plan to serve for the freshest appearance; allow the cake to sit out briefly before slicing.
Can I make this recipe in a different pan?
A 9-by-13-inch pan is best for the intended thickness and baking time. A smaller, deeper pan needs longer baking and may overflow, while a larger pan makes a thinner cake that bakes faster. If changing pan size, do not fill the pan more than about two-thirds full and check doneness early and often.
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