Homemade Lemon Pudding Cake

This lemon pudding cake was born while I was fresh out of the success of my homemade pistachio pudding cake. That cake shook my world. He took my love of pistachio pudding to new heights. This cake shook my lemon world and was actually Mike's birthday cake. He wanted date squares for his birthday. I gave him some squares of dates. and a homemade lemon pudding cake because I mean, honestly, what is a birthday without a birthday cake? What kind of woman, no, what kind of food blogger would I be if I hadn't made a cake for my husband for his birthday?

Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan (capacity of 12 cups) In a medium bowl, whisk together flour, cornstarch, baking powder and salt, then set aside. Using a medium-speed electric mixer with a paddle, cream together butter and granulated sugar until light and fluffy, about three minutes. Add the POUDRE lemon tart mixture (YOU DO NOT CUIRE) and mix well. Beat the eggs, one at a time, making sure everyone is well incorporated. Stir in lemon zest.

Combine milk, oil and vanilla extract in a large measuring cup or bowl. Starting with the dry ingredients, alternate by pouring one-third of the dry, moist ingredients into the blender bowl, carefully incorporating them after each addition. You will finish on the wet ingredients. Mix on medium speed for 2 minutes after the last addition. Pour the cake dough into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the centre of the cake comes out clean.

Glaze with butter and lemon icing when the cake is completely cooled and sprinkle with lemon zest over the icing if desired.  Homemade lemon pudding cakeFluffy,

 fluffy and tasty lemon cake for my honey bunny for her birthday. So he got his birthday square and I got my lemon cake. I think it's a good symbiotic relationship. Good cooking to all! I hope you like this cake!