HOMEMADE LEMON PUDDING CAKE Serves: 8 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 Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity) In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside. 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. Beat in the eggs, one at a time, making sure each is thoroughly incorporated. Mix in the lemon zest. Combine the milk, oil and vanilla extract in a large measuring cup or bowl. 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. 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. Invert the cake onto a baking rack to cool. Frost with Lemon Buttercream Icing when the cake has completely cooled and sprinkle lemon zest over the icing if wanted.