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Sinful Lemon Cake

A sinful lemon cake with hints of summertime.


  • 3 Cups Cake Flour
  • 3 teaspoons baking powder
  • 1 teaspoon Kosher salt
  • 2 cups granulated sugar
  • 1 4- ounce package instant dry Jello pudding mix vanilla or lemon
  • 3 eggs
  • 1/2 cup butter softened
  • 1/2 cup butter flavored shortening
  • 1 cup buttermilk or buttermilk substitute
  • 1/2 cup sour cream
  • 1 tablespoon vanilla
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon lemon extract


  • Preheat oven to 350°F. Spray two standard size loaf pans with cooking spray. Set aside.
  • In a medium sized bowl, mix together cake flour, baking powder, Kosher salt, granulated sugar and pudding mix.
  • In the bowl of a stand mixer, add eggs and beat until a soft yellow. Add butter and shortening and mix until fluffy. Slowly add additional wet ingredients (buttermilk, sour cream, vanilla, lemon zest, lemon juice and lemon extract) and mix until well blended.
  • Add the dry ingredients, 1 cup at a time, to the stand mixer bowl and beat at medium speed until all the dry and wet ingredients are incorporated and batter is smooth.
  • Pour the batter into two prepared loaf pans. Bake at 350°F for 50-60 minutes or until a knife inserted into the middle comes out clean.
  • Allow to cool then remove from pan.