Lemon Pudding Cake


I need a panic room.

One with sound proof walls, a little fridge, and maybe a shower?

I don’t think that’s too much to ask for.

I would just like {for once} to take a shower without having a child walk into my bathroom and tell me that so-and-so is “trying to throw their shoes at me.”

I know you are thinking, ‘why not just lock the door?

Well, instead of just irritating banter, I will hear blood piercing screams and cries from the bottom of my door. Then see little fingers trying to pry themselves under the door.

What is it about a locked door that drives a child crazy?!

You would think that I am re-creating Willy Wanka’s Chocolate Factory behind closed doors, and they are going to miss out on the chocolate river.

ok…that sounded better in my head…

If I could just get that room, I could get five minutes to myself.

Of course my oldest will keep track of every single one of those minutes with her brand new watch.

I get updates on the time every 5 minutes…just in case I forgot.

Biggest back-fire present EVER!

Well maybe I will need more than just 5 minutes.

If I had a little fridge, and maybe a comfy chair I could drink a nice cold Diet Dr. Pepper and read a nice book.

Ok, who am I kidding? I would totally be looking at Instagram on my iPhone.

I would have to make sure that there was a microwave and a little table too.

A table with no crumbs under it. {That just sounds too good to be true.}

That way I could eat some Lemon Pudding Cake.

A computer and my sewing machine would be nice too.

This is going to be one crowded panic room…


I know… ear plugs!

This Lemon Pudding Cake is not quite pudding, and it’s not quite cake. It’s sort of a combination of the two with a soft pudding layer on the bottom, and a moist cake layer on top. It’s incredibly simple to make too, with only 5 basic ingredients. Did I mention it’s easy on the waist-line too?

Hey, it’s the New Year, I am obligated to help a fellow dieter out.

Lemon Pudding Cake
Serves: serves 10-12 people
  • 1 (18.25 oz) box Yellow Cake Mix
  • 1 cup low fat milk
  • ½ cup low fat sour cream
  • 2 lemons; juice and zest of
  • 1⅓ cups water
  • fresh berries (optional)
  • whipped cream (optional)
  1. Preheat oven to 350 degrees.
  2. In a medium bowl combine the cake mix, milk, and sour cream.
  3. Zest and juice the lemons to get 2 tsp zest, and ½ cup juice. Quickly add to batter and stir until just combined.
  4. Spray baking dish with cooking spray.
  5. Pour batter into a deep 8x8in baking dish, (or two shallow 8×8? dishes, or a 9×13? dish).
  6. Boil the water by placing it into a microwavable dish and microwave it for 2½ minutes. Gently pour the water over the lemon cake batter. DO NOT STIR.
  7. Bake for 35-40 minutes. Remove from oven and let sit for 5 minutes.
  8. Top with fresh berries and whip cream. Best when served warm.
  9. Enjoy!!


  1. Krystal Cooley says:

    Love lemon! This looks yummy. As long as it isn't too bad for us because we are trying to be healthier…it's loads of fruits and veggies for us Cooley's! (Well, we're getting there, okay?! haha!)

  2. A panic room sounds like sheer heaven. In fact, I might just toss all the boys in that room for the obligatory 5 minutes and keep the rest of the house for myself. HA!

    That looks delicious! And can I just say that I love those dishes?! Where'd you find them?

  3. raquel@erecipe says:

    I will make this, too. Easy and simple is the way to go. I'd love a scoop of that for dessert right about now.

  4. Shawn @ I Wash...You Dry says:

    Thanks Julie! I actually got these dishes off of QVC! They are from the Racheal Ray collection. I love them!

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  8. Haha, love this post! I only have one toddler, and I can relate to needing a few minutes of peace. Love your photos, and the cake looks amazing!

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