This is not a pudding in the UK sense of the word; it's just a cake (sponge) made with pudding (custard) mix to give it a moister texture and stronger flavour. But it is delicious. You know when you go to a chain coffeeshop and want a snack or breakfast, and you just know there's like an 80% chance that any slice of cake, any muffin, any scone you get is going to be dry, crumbly and terrible? And yet you do it anyway because you're already there and what else are you going to do, and then you take that first bite, thinking all the while about how you want your slice of cake to taste and then it doesn't. You know that feeling? This cake is what I always want a lemon loaf from a chain coffeeshop to be: moist, citrusy, sweet, with a crisp crust and plush texture perfect for pairing with a cup of tea. And as so often here in the Recipe Box kitchen, I'll defend this cake to the death as an option for breakfast, as an afternoon snack with a cup of tea or for dessert, maybe with a scoop of macerated berries on top.
If you make this in a mini tube pan, as I did, you'll have enough left for a very tiny loaf pan. Otherwise, this works great in a standard-sized tube pan or, even easier, a loaf pan. If you're looking for a more strongly citrus flavour, this works well with a lemon drizzle poured over it while still warm. It's also great with a heaping dose of poppy seeds thrown in at the end, but as I can't find them at my supermarket currently, you'll just have to trust me on that.
Make this on the night before you start a new job, when you want something home-y to calm you down in the morning before your first day hitting the grind... Or, you know, for any other occasion, too.
4 spoons out of five. You know I love a citrus dessert, and one this easy that perfects the snack that coffee shops everywhere so often ruin is the best way to spend a rainy day.
Preheat oven to 175C/350F and grease a tube pan (or loaf pan).
Combine flour, sugar, baking powder and salt in a mixing bowl.
Add lemon extract, zest and dry pudding mix.
Beat in eggs until smooth.
Add oil and orange juice and beat until smooth.
Pour into prepared pan and bake 40 minutes, until golden brown on top and a pick inserted in the middle comes out barely sticky.
If using a tube pan, allow to cool for 5-7 minutes, then turn out.
2 ¾ c (352g) flour
1 ¾ c (350g) sugar
2 tsp baking powder
¾ tsp salt
1 tsp lemon extract
Zest from one lemon
1 pkg (3.4 oz) instant lemon pudding mix
½ c (120ml) vegetable oil
¾ c (180ml) orange juice