Recipes Made with Cake Mixes
Lemon Pudding Chiffon Cake with
Lemon Buttercream Frosting
The addition of pudding mix makes a light and fluffy cake with a moist crumb. Because it's such a moist cake it can be topped with a simple dusting of confectioners' sugar. If you desire a frosting, you can't beat the Lemon Buttercream Frosting.
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box lemon instant pudding mix
- 1/2 cup vegetable oil
- 6 eggs, beaten
- 1/2 cup milk
- 1/2 cup water
Lemon Buttercream Frosting
- 1/2 cup butter
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 3 cups confectioners' sugar
- Chocolate shavings (optional)
Instructions
- Heat oven to 350 degrees F.
Cake
- Combine the cake mix, pudding mix, oil, eggs, milk and water in a large bowl. Beat with a mixer on medium-high speed for 5 minutes.
- Pour the cake batter into an ungreased angel food cake pan and bake at 350 degrees F for 50 minutes or until the cake bounces back when lightly pressed.
- Remove from oven and invert the pan to cool.
- When cool, remove from pan and frost with Lemon Buttercream Frosting or simply dust with confectioners' sugar.
Lemon Buttercream Frosting
- Combine butter, lemon juice, vanilla extract and confectioners' sugar in a bowl and beat until light and fluffy. Add additional confectioners' sugar or lemon juice to adjust the
consistency as needed.
- Sprinkle chocolate shavings on top if desired.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.