Lemon Pudding Cake

INGREDIENTS

• ¾ cup unsalted butter, softened
• 1½ cups of white granulated sugar
• 1 package of jello lemon pie filling (small packet, equals 4 cups or servings)
• 2 tbsp fresh lemon zest
• 4 eggs
• 1¼ cup whole milk
• ⅓ cup canola oil
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 3 tbsp cornstarch
• 4 teaspoons baking powder
• 1 teaspoon salt

INSTRUCTIONS

1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.Add in the lemon pie filling mix and combine thoroughly.
4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
5. Mix in the lemon zest.
6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
8. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
9. Invert the cake onto a baking rack to cool.
10. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.