Lemon Pucker Cake features a cake laced with lemon zest, moistened with lemon syrup and topped with a buttery lemon pudding frosting.
Prep Time45 minutesmins
Cook Time35 minutesmins
Course: Dessert
Keyword: cake, Lemon, scratch cake
Servings: 16servings
Author: Adapted from Lunds & Byerlys real food magazine Lemon Pucker Cake
Ingredients
Lemon Pucker Cake
unsalted butter at room temperaturefor greasing the pans
flourfor dusting pans
3 1/2c.Cake Magic! Mixrecipe provided below, whisked well before measuring
2tbsp.finely grated fresh lemon zest
1/4tsp.baking powder
1/4tsp.baking soda
3/4c.whole milk
1c.2 sticks unsalted butter, melted and cooled, or 1 c. vegetable oil (I used butter)
3tbsp.freshly squeezed lemon juice
4large eggsat room temperature (let set on counter for 30 minutes)
Cake Magic! Mix
2 1/2c.flour
1 1/2c.sugar
3/4tsp.baking soda
3/4tsp.baking powder
1tsp.table saltnot kosher salt
Lemon Syrup
1/2c.sugar
1/2c.freshly squeezed lemon juiceabout 4 large lemons
pinchof salt
Lemon Pudding Frosting
1 1/2c.3 sticks unsalted butter, at room temperature
1/2c.Lemon Puddingsee recipe below
pinchof salt
4c.powdered sugar
Lemon Pudding
1tbsp.finely grated lemon zest
1/2c.sugar
2tbsp.cornstarch
pinchof salt
6large egg yolks
1/2c.freshly squeezed lemon juiceabout 4 large lemons
2tbsp.cold unsalted butter
1tsp.vanilla extract
Instructions
Note
The steps are listed in the same order as the ingredients, but I recommend making the Lemon Syrup and Lemon Pudding in advance. I made both a few days in advance. You also need to combine the ingredients for the Cake Magic! Mix prior to making the cake.
Lemon Pucker Cake
Preheat the oven to 350 degrees. Butter the bottom and sides of the pans. Dust with flour to coat, then invert and tap out any excess flour.
Whisk together the Cake Magic! Mix, lemon zest, baking powder and baking soda in a large bowl. Stir in the milk, lemon juice and eggs until moistened and no lumps remain (be careful not to overmix.) Divide the batter evenly between the prepared pans.
Bake until the layers are evenly golden brown and a few moist crumbs cling to a skewer inserted in the center of the cake, 32 to 36 minutes.
While the cake bakes, prepare the lemon syrup (if you haven't already prepared it in advance.)
After removing the cake from the oven, pierce each layer (still in the pans) at 1" intervals with a skewer or paring knife. Brush the syrup over the cake, dividing it evenly over the layers. Set cake aside, in pans, on a wire rack to cool completely (the syrup will soak into the cake.)
Make Lemon Pudding Frosting. After cake has cooled completely and no longer wet to the touch, frost cake.
Cake Magic! Mix
Place all ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.
Lemon Syrup
Combine the sugar, juice and salt in a small saucepan and bring to a boil over medium-high heat. Stir to dissolve the sugar. Remove from heat and set aside to cool. Use the syrup warm or let stand covered, until it reaches room temperature. If making in advance, cover and refrigerate. Return to room temperature before brushing on cake.
Lemon Pudding Frosting
Combine the butter, Lemon Pudding, salt and 2 c. of powdered sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until frosting is very light and fluffy, about 4 minutes.
Lemon Pudding
Combine the lemon zest, sugar, cornstarch and salt in a medium saucepan. Whisk in the egg yolks and lemon juice until combined. Cook, stirring constantly, over low to medium heat, until pudding is thick and velvety, about 10 minutes,
Remove the pudding from the heat, then stir in butter and vanilla until incorporated. Let the pudding cool completely before using it (it will thicken significantly as it cools.) Can be made and stored refrigerated in an airtight container for up to 2 weeks. Use chilled or at room temperature.