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1 package of jello lemon pie filling (small packet, equals 2 cups or 4 servings)

1½ cups of white granulated sugar

¾ cup unsalted butter, softened

4 teaspoons baking powder

1¾ cups all-purpose flour

2 tbsp fresh lemon zest

1 tsp vanilla extract

1¼ cup whole milk

3 tbsp cornstarch

cup canola oil

1 teaspoon salt

4 eggs

Check also :Banana Pudding Ice Cream


Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)

In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.

Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.

Beat in the eggs, one at a time, making sure each is thoroughly incorporated.

Mix in the lemon zest.

Combine the milk, oil and vanilla extract in a large measuring cup or bowl.

Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. 

You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.

Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

Invert the cake onto a baking rack to cool.

Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.

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TART treacle 

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