From scratch lemon pudding bundt cake has a tart lemon glaze. The pudding and buttermilk help to create a dense, moist cake that's hard to resist. This old fashioned dessert has been loved by southern home cooks for a very long time!
Cake
0 Preheat the oven to 325 degrees.
1 Coat a 10 inch Bundt pan with nonstick baking spray and set aside.
2 Mix the flour, pudding mix, baking powder and baking soda together in a medium mixing bowl and set aside.
3 Whisk the lemon juice into the buttermilk and set aside.
4 In the bowl of a stand mixer cream the sugar and butter together until light and fluffy – about 5 minutes. Scrape down the sides and bottom often.
5 Beat in the lemon zest, vanilla, and lemon flavoring.
6 With the mixer on medium-low beat in the eggs one at a time until you can’t see streaks of egg in the batter. Continue to scrape down the sides and bottom of the mixing bowl.
7 Beginning with the flour mixture add the dry ingredients and buttermilk to the creamed alternating between each one and ending with the flour.
8 Scrape down the sides of the bowl after each addition.
17 Stir in food coloring if using. Add it one drop at a time stirring after each until it’s the color you want.
9 Pour batter into the prepared pan.
10 Bake at 325F for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. An instant read thermometer inserted halfway between the center of the bundt pan and the edge will register about 200F.
11 Allow to cool for 10-15 minutes.
18 Carefully run a knife down the sides to separate the cake from the pan.Turn the pan over and let the cake slip out onto the wire rack to finish cooling.
Glaze
14 While the cake is cooling, whisk together the ingredients for the glaze.
15 Drizzle over warm cake.
16 Allow the glaze to set about 10 minutes before serving.
