Homemade Lemon Pudding Cake

Besides chocolate, one of my favorite cakes would have to be lemon. Mind you, I love all cakes with the exception of angel food cake (just could never enjoy that).  This lemon cake is delicious and Bundt cakes, for the most part are fool proof. I did hit a snag with this cake however. It stuck to the pan. It may have happened maybe once or twice over the years with this pan, but rarely.  I don't know why this cake stuck. I can only think that I may have baked the cake longer than necessary.  I would most definitely make this again, and not just use only baking spray. I would also flour the pan. Who knows...regardless it still came out, just some areas of the top were uneven.  But nothing that a little frosting couldn't hide!  The original recipe comes from here. Oh, the frosting is wonderful too!

My new puppy is driving me crazy!!! He is as sweet as pie but oh my.....he is overly energetic!  Or could it be that I'm getting old?  Nah...he has too much energy!  I'm hoping the puppy phase passes soon so I can stop passing out at night! I'll post some new pics of Skeeter, my little shih tzu soon! In the meantime, enjoy this cake if you decide to make it.

3/4 cup unsalted butter, softened
1 1/2 cups of white sugar
1 small box of lemon jello pudding and pie filling (I did not use instant but either will work)
2 TBS fresh lemon zest
4 eggs
1 1/4 cups whole milk (I used vanilla soy or you can also use almond)
1/3 cup canola oil
1 tsp vanilla extract
1 3/4 cups all purpose flour
3 TBS cornstarch
4 tsp baking powder
1 tsp salt

Preheat the oven to 325 degrees F.  Grease and flour a 12 cup capacity Bundt pan.
In a medium bowl whisk together flour, cornstarch, baking powder and salt.
Using an electric mixer on medium speed, with paddle attachment, cream together butter and sugar for about 3 minutes or until light and fluffy.  Add in lemon pie filling mix and combine thoroughly.
Beat in the eggs one at a time making sure each one is completely incorporated into mixture.
Mix in the lemon zest.
In medium size bowl combine milk, oil and vanilla extract.
Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after adding each.  You will end with the wet ingredients. Mix on medium speed for two minutes.
Pour the batter into the prepared Bundt pan.  Bake for 50 to 60 minutes.  (I baked this for about 1 1/2 hours.  It was not even near done by 50 minutes. Ovens vary so start checking at 50 minutes - this could take up to 1 1/2 hours to bake.)  Test with a toothpick and when that comes out clean cake will be done.
Let cake rest for 10 minutes and invert cake onto a baking rack to cool.  Cool completely before frosting.

Lemon Buttercream Frosting

1 cup salted butter, room temperature
4 cups of powdered sugar
2 TBS lemon zest
3 TBS lemon juice
2 TBS cream or milk (I used vanilla soy milk)

In an electric stand mixer, with paddle attachment, whip the butter until smooth.  Add your powdered sugar, one cup at a time, and taste along the way.  Everyone's taste varies. You may not like your frosting too sweet.
Add your lemon zest, then add the lemon juice, making sure all is combined well.
Add your cream or milk, 1 tablespoon at a time and thin out to your desired consistently.
Enjoy!!!!