Meyer Lemon Pudding Cakes

Blogger Paula Jones from Bell'alimento shares a lightened-up recipe for lemon pudding cake.

  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

1
box Betty Crocker™ white angel food cake mix
1 1/4
cups water
1
box (4-serving size) lemon instant pudding and pie filling mix
2
cups milk
6
oz fresh blueberries (about 1 cup)
Grated peel of 1 Meyer lemon
  • 1 Heat oven to 350°F. In medium bowl, beat cake mix and water with electric mixer on medium speed 2 minutes. Divide batter between 12 ungreased mini angel food (tube) cake pans.
  • 2 Bake about 35 minutes or until dark golden brown and tops spring back when touched lightly. Turn pans upside down onto cooling rack; cool completely. Run knife around edge of cakes; remove from pans.
  • 3 In medium bowl, beat pudding mix and milk with whisk 2 minutes. Let stand until set, about 5 minutes.
  • 4 To serve, place each cake on dessert plate. Spoon pudding into center of cake. Garnish with blueberries and lemon peel.

Expert Tips

If you don’t have mini cake pans, this cake can be baked in a 10-inch angel food (tube) cake pan for the same amount of time. Cut cooled cake into slices and top each slice with pudding and berries.

Meyer lemons are a cross between a lemon and orange, with a rounder shape, smoother skin and more golden-orange color than the common lemon. They are typically available from October through May at specialty produce markets and some supermarkets. If you can’t find a Meyer lemon, you may substitute a regular lemon. For even more lemon flavor, add some grated peel to the pudding.

Garnish the cakes with other seasonal fresh berries, such as sliced strawberries, if desired.