Whisk the lemon juice into the buttermilk. In a separate bowl, sift together the flour, lemon pudding mix, baking powder and baking soda. Add the eggs, one at a time, beating just until incorporated. Beat in the lemon zest and vanilla extract. In the bowl of a stand mixer, on medium speed, cream the sugar and butter together until light and fluffy. Coat a 10 inch Bundt pan with nonstick baking spray. I’ve been wanting to add a few more bundt cake recipes to my repertoire and this From Scratch Lemon Pudding Bundt Cake takes the cake! Regardless of what kind of pan you bake it in. Those recipes had me inspired and ready to tackle yet another lemon recipe. My recent Aimee’s Pretty Palate column was, you guessed it, LEMONS! You can find it here: When Life Gives You Lemons. When the spring weather hits, you’ll see my entire social media feeds turn yellow…with lemons. There is no denying that lemon desserts are my absolute favorite. Ya’ll got your seatbelts strapped on for this one? When you’re ready and safely secured, let’s proceed. Or, at least add some happiness into your weekend. I never thought I’d celebrate getting a shot but I am sooooooo ready for life to resume some normalcy.īut this post is not about vaccines it’s about bundt cake. Calling all lemon lovers with this From Scratch Lemon Pudding Bundt Cake recipe that leaves out the cake mix and adds lemon flavoring 4 (that’s right, four) different times! It’s pure perfection for your upcoming Easter or spring celebrations.Īnd speaking of celebrating, Brian and I are both getting the Johnson & Johnson vaccine tomorrow.
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