Lemon Pound Cake Pudding With Hot Toddy Sauce Recipes
LEMON PUDDING POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup vegetable oil
2 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 cup whole milk
1 cup confectioners' sugar, plus more as needed
Juice of 1 small lemon (1 1/2 tablespoons)
2 teaspoons pure vanilla extract
Steps:
For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
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