Name: Depression-Era Lemon-Vanilla Pudding Cake
Yield: 12–15 servings
Cuisine: Vegan
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 1 box (3.4 oz.) instant vanilla pudding mix, dry; 2 teaspoons baking soda; ½ teaspoon salt; 1¾ cups water; ½ cup vegetable oil; ¼ cup lemon juice; 1 tablespoon white vinegar; 2 teaspoons vanilla extract; 1–2 tablespoons lemon zest (optional, but recommended for stronger lemon flavor); 1½ cups powdered sugar; 2–3 tablespoons lemon juice; ½ teaspoon vanilla extract; Optional: ½ teaspoon finely grated lemon zest

INGREDIENTS

12–15 servings

Cake

3 cups all-purpose flour
1 cup granulated sugar
1 box (3.4 oz.) instant vanilla pudding mix, dry
2 teaspoons baking soda
½ teaspoon salt
1¾ cups water
½ cup vegetable oil
¼ cup lemon juice
1 tablespoon white vinegar
2 teaspoons vanilla extract
1–2 tablespoons lemon zest (optional, but recommended for stronger lemon flavor)

Lemon glaze

1½ cups powdered sugar
2–3 tablespoons lemon juice
½ teaspoon vanilla extract
Optional: ½ teaspoon finely grated lemon zest

METHOD

Make it

1
Preheat oven to 350°F. Grease a 9-by-13-inch baking pan.
2
In a large bowl, whisk together flour, sugar, dry vanilla pudding mix, baking soda and salt.
3
In another bowl, combine water, oil, lemon juice, vinegar and vanilla extract.
4
Pour wet ingredients into dry ingredients. Stir just until combined. Add lemon zest if using.
5
Pour batter into prepared baking pan and spread evenly.
6
Bake for approximately 35–45 minutes, checking at 30 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
7
Cool completely before adding frosting or glaze.
8
Whisk glaze ingredients until smooth, adding lemon juice a teaspoon at a time until thick but pourable. Pour over completely cooled cake and set 15–20 minutes.

Cooking notes

Reconstructed, explicitly untested recipe; dry pudding is added without preparing it.
Check pudding powder for dairy-free ingredients; bake promptly after mixing.