Lemon Delicious (Baked Pudding Dessert) | One Pot Chef
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Lemon Delicious is a wonderful old-fashioned pudding dessert. Lemon Juice is combined with flour, sugar and eggs to create a sweet, sponge-like pudding with a rich lemon custard sauce underneath! Give it a go :)
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
125g Butter (Melted)
3 Eggs
1 1/2 Cups of Caster Sugar (Fine White Sugar)
1/2 Cup of Self Raising Flour (or use Plain Flour with 1/2 Teaspoon of Baking Powder added)
1/2 Cup of Lemon Juice
1 1/3 Cups of Milk (330ml)
Serves 6
Preparation Time: 5 minutes
Cooking Time: 60 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)
Warm Lemon Pudding Cake
My Warm Lemon Pudding Cake is downright magical ~ it’s an easy self-saucing lemon sponge cake dessert that bakes up with a fluffy cake layer and a tangy pudding layer. Don’t miss this unique recipe!
find the recipe here ~
Lemon Lush ???? Dessert Great for Easter!
#lemonlushdessert
#easter
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Lori Brown
po box 1183
Imboden, Arkansas 72434
recipe crust
1 cup crushed pecans
1 cup all purpose flour
1 /2 cup melted butter
350 8 to 20 minutes
filling
8 oz. cream cheese
1 c. powdered sugar
1 T. Lemon juice
8oz. cool whip
2 small or 1 large box instant lemon pudding
3 cups milk
8 oz. cool whip
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link to lemon meringue pie video
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Creative Commons Attributions
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Zachariah Hickman
How to Make Lemon Pudding Cakes
Our Lemon Pudding Cake recipe only requires 3 tablespoons of lemon juice, but the zesty flavor intensity shines through and will satisfy anyone who loves lemony desserts. It's perfect for spring, Easter celebrations, baby showers, or any gathering where you want to impress your guests with a stunning dessert. #imperialsugar #lemoncake #puddingrecipe
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Lemon Pudding Cake | The best pop of lemon for Easter dessert
- This lemon pudding cake has the intense lemon flavor of a lemon meringue pie without the work, which makes it the perfect recipe to bake when spring rolls around. Since it’s super easy to make with bright lemon flavors, it makes the perfect Easter dessert. The cake has a fluffy topping with a pudding-like layer underneath, and when dusted with powdered sugar and toasted almonds, it’s a true showstopper!
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Skip ahead:
00:00 Intro
00:50 Preparing the batter
05:25 Whipping the egg whites
06:20 Folding together the mixture
07:36 Baking the cake
09:32 Tasting the cake
INGREDIENTS
- 1 cup white granulated sugar, separated
- 1 tbsp lemon zest
- 4 large eggs, whites separated
- 4 tbsp unsalted butter, melted and slightly cooled
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 cup lemon juice
- 1 1/4 cups whole milk
- powdered sugar (optional)
- toasted sliced almonds (optional)
INSTRUCTIONS
- Preheat the oven to 350°F. Butter a 9x13 baking dish and set it aside.
- In a large bowl, combine the sugar (reserving 1 tbsp) and lemon zest. Work the zest into the sugar until it becomes sandy and fragrant, 1 minute. Add the egg yolks to the sugar and whisk until they are pale yellow and thick, 2-3 minutes.
- Whisk in the melted butter, flour, salt, lemon juice, and milk until it is smooth.
- Separately, whip the egg whites. Whip the whites until they are foamy, and slowly pour in the reserved 1 tbsp of sugar until fluffy and hold a stiff peak. Add 1/3 of the whipped egg whites to the batter and whisk until combined. Then add the remaining 2/3 whipped egg whites and fold gently until no lumps remain.
- Pour the batter into the prepared baking dish. Bake in the preheated oven until the cake is golden and set but jiggles from the pudding underneath, 25-30 minutes.
- Once baked, remove the cake from the oven and cool for 15 minutes before sprinkling it with powdered sugar and toasted almonds, if desired.
#recipe #baking #Easter #lemon #dessert
Gourmet Today: Recipe Lemon Pudding Cake
Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results.
With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook.