Lemon and Caraway Seed Pudding Cake
Mar. 21st, 2022 10:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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b2mem 2019, I came up with a recipe for Bilbo's seed cake. Three years later, I've revisited the concept in a different form:
Taking inspiration fromfiona15351's suggestion of a lemon glaze, I made the whole cake lemon à la a lemon poppyseed cake. And while the 2019 seed cake was from scratch, this one uses boxed cake mix, with my favorite baking trick/"secret ingredient": instant pudding mix! Instant pudding mix is the secret to making a cake from a boxed mix that tastes like it's from scratch; it comes out fantastically moist.
Ingredients:
1 box yellow cake mix, about 1 lb (I used Betty Crocker)
1 package instant lemon pudding, about 3.5 oz
1 cup water
1/2 cup oil (I used safflower oil)
3 eggs
About 1 1/2 tbsp caraway seeds
Directions:
Mix all ingredients until smooth and pour into greased pan, ideally a bundt or tube pan. Bake at 350˚F/175˚C until a toothpick inserted in the middle comes out clean; because of the pudding mix, this will probably take longer than you expect.
The lemon flavor comes entirely from the pudding; I've never used the pudding to flavor the cake like that before, and I was pleased with how it turned out! The cake is a little sweeter than I'd prefer – an inevitable consequence of using a prepackaged mix – but very moist and lemony, and the caraway seeds are a nice addition. A more successful experiment than the avocado bread, I think.
b2mem 2019, I came up with a recipe for Bilbo's seed cake. Three years later, I've revisited the concept in a different form: Taking inspiration from
fiona15351's suggestion of a lemon glaze, I made the whole cake lemon à la a lemon poppyseed cake. And while the 2019 seed cake was from scratch, this one uses boxed cake mix, with my favorite baking trick/"secret ingredient": instant pudding mix! Instant pudding mix is the secret to making a cake from a boxed mix that tastes like it's from scratch; it comes out fantastically moist. Ingredients:
1 box yellow cake mix, about 1 lb (I used Betty Crocker)
1 package instant lemon pudding, about 3.5 oz
1 cup water
1/2 cup oil (I used safflower oil)
3 eggs
About 1 1/2 tbsp caraway seeds
Directions:
Mix all ingredients until smooth and pour into greased pan, ideally a bundt or tube pan. Bake at 350˚F/175˚C until a toothpick inserted in the middle comes out clean; because of the pudding mix, this will probably take longer than you expect.
The lemon flavor comes entirely from the pudding; I've never used the pudding to flavor the cake like that before, and I was pleased with how it turned out! The cake is a little sweeter than I'd prefer – an inevitable consequence of using a prepackaged mix – but very moist and lemony, and the caraway seeds are a nice addition. A more successful experiment than the avocado bread, I think.
