Baked Lemon Pudding
This Baked Lemon Pudding is a delectable dessert with an irresistibly light and airy texture. Its wonderful taste is unforgettably lemony and delicious and one you won't want to miss! With origins tracing back to the shores of Ireland, this sweet lemon treat is effortless to prepare and perfect for all seasons.
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Kardea Brown's Lemon Pudding Pound Cake | Delicious Miss Brown | Food Network
Kardea adds instant lemon pudding mix to her lemon pound cake to make it extra moist!
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Lemon Pudding Pound Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 35 min (includes cooling time)
Active: 25 min
Yield: 8 to 12 servings
Ingredients
Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour
One 3.4-ounce package instant lemon pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup vegetable oil
2 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 cup whole milk
Lemon Drizzle:
1 cup confectioners' sugar, plus more as needed
Juice of 1 small lemon (1 1/2 tablespoons)
2 teaspoons pure vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it’s too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
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Kardea Brown's Lemon Pudding Pound Cake | Delicious Miss Brown | Food Network
The Healthy Lemon Pudding Cake I can't stop eating.
Lemon Pudding Cake
In this video, you'll learn how to make this delicious lemon cake from scratch with step-by-step instructions that are easy to follow.
So, if you're looking for a guilt-free dessert that won't derail your diet, this lemon pudding cake is the perfect option.
With a unique texture, this gluten-free dessert has a light and refreshing flavor that won't leave you feeling weighed down.
Plus, it's made with less sugar than traditional recipes, making it a healthier alternative that won't compromise on taste.
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This is why you'll love this healthy lemon cake:
It has light and refreshing flavor that's perfect for a spring or summer dessert!
This cake is perfect for people with gluten sensitivities!
This cake recipe is straightforward and easy to make, even for novice bakers!
This cake has a unique texture that's part cake and part pudding!
LEMON PUDDING CAKE RECIPE
(makes 6 servings)
Ingredients:
3 large eggs, separated
1/4 cup agave nectar, or maple syrup (60ml)
1/4 cup unsweetened applesauce (65g)
1/4 cup oat flour (25g)
3 tbsp rice flour, or other gluten-free flour
1/4 cup lemon juice (60ml)
1 cup milk, dairy or non-dairy (240ml)
NUTRITIONAL INFO (per large serving):
126 calories, fat 3.5g, carb 18.9g, protein 5g
Preparation:
Preheat the oven to 320°F (160°C). Coat an 8-inch (20cm) square baking dish with butter.
In a large mixing bowl, whisk together the agave nectar (or maple syrup) and unsweetened applesauce until well combined.
Add the egg yolks to the bowl and whisk until the mixture is lightened in color and slightly thickened, about 1 minute.
Sift in the oat flour and rice flour (or other gluten-free flour) and mix to combine.
Stir in the lemon juice and slowly pour in the milk while continuing to mix.
In a separate bowl, beat the egg whites until soft peaks form.
Gently fold the beaten egg whites into the batter until just combined.
Pour the batter into the prepared pan and bake for about 25 minutes, or until the cake is golden brown on top.
Remove the cake from the oven and let it cool for 15 minutes before serving.
Spoon the cake onto plates and serve with fresh berries or a drizzle of heavy whipping cream, if desired.
Enjoy!
How to make Lemon Pudding Cake (video)
The word pudding evokes a dessert that is dense, wiggly and cloyingly indulgent. Depending on where in the world you are, pudding can either be a sweet and comforting steamed dessert, or a gelatin based creamy treat. Either way, pudding is almost always as delicious as it sounds.
This decadent Lemon Pudding Cake is sharpened by the acidity of lemon and raspberries before being snowed with icing sugar. This creates a perfect balance of taste and texture which excites and comforts the taste buds almost instantly. Blueberries, blackberries and strawberries can also be used instead of raspberries for a slightly different feel and flavor.
Ingredients:
2 large eggs (approx. 60 g each) – yolks and white separated
½ cup (100 g) caster sugar
2 tbsp (30 g) unsalted butter – melted
3 tbsp (45 g) all-purpose flour
1 lemon zest
3 tbsp lemon juice
1 cup (250 ml) milk
¼ cup (60 g) raspberries + more for topping
1/8 tsp cream of tartar
Icing sugar for dusting
Serves 6
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How to Make Tyler's Lemon Pudding Cake | Tyler's Ultimate | Food Network
Tyler's steamed lemon pudding cake is a surefire way to brighten your day! ????????
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Pudding Cake with Fresh Mixed Berries
Recipe courtesy of Tyler Florence
Total: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Yield: 4 servings
Level: Intermediate
Ingredients
1 tablespoon unsalted butter
2/3 cup superfine sugar, plus more for dusting
2 eggs, separated
2/3 cup reduced fat buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
Garnish:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar
Directions
Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.
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How to Make Tyler's Lemon Pudding Cake | Tyler's Ultimate | Food Network
Unforgettable Lemon Pudding Cake
This Unforgettable Lemon Pudding Cake takes your average lemon cake recipe to the next level! It's an easy recipe with cake mix, so you don't have to fuss over making a delicious dessert everyone will go crazy for. Get the full recipe here: