Sour Cream Lemon Pudding Cake | Tina T Farm

Tina T Farm

Name: Sour Cream Lemon Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Lemon Pudding Ring Cake; cafe Valley BAKERY Lemon Mini Bundt Cake; ZYN Lemon Ginger; Value Corner Vanilla Flavor, Imitation; O Organics Milk, Low Fat, Organic; O Organics Sugar, Organic, Powdered; Land O Lakes Butter, with Olive Oil & Sea Salt; Daisy Light Sour Cream; Lucerne Table Cream, Light; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Sour Cream Lemon Pudding Cake

Serves 815 mins prep30 mins cook

A delicious lemon pudding cake made with lemon cake mix, pudding mix, eggs, milk, melted butter, sour cream, and vanilla extract, topped with a sweet icing.

0 servings

What you need

box lemon pudding mix

cafe Valley BAKERY Lemon Mini Bundt Cake

box lemon cake mix

lemon zest

tsp vanilla extract

cup milk

cup powdered sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

oz butter

cup sour cream

cup heavy cream

organic eggs

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Instructions

1: Preheat the oven to 325°F.

2: In a large bowl, mix together the lemon cake mix, lemon pudding mix, eggs, milk, melted butter, sour cream, and vanilla extract until well combined.

3: Pour the mixture into a greased cake pan.

4: Bake for about 30 minutes or until a toothpick comes out clean.

5: For the icing, mix powdered sugar with heavy cream or milk until smooth.

6: Once the cake is cool, drizzle the icing on top.

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