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!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
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
Lemon Pudding Cake 檸檬布丁蛋糕
After baking, this cake has 2 layers
Top of cake, is very moist, soft and fluffy
Bottom of cake. is very creamy and smooth
烘焙後,蛋糕有2層
上層蛋糕非常濕潤,柔軟和蓬鬆
下層蛋糕像奶油般的柔滑
Ingredients:
For glass oval baking dish 26x18x5 cm
Unsalted butter (room temperature) 1/3 cup (60g)
Sugar 3/4 cup (130g)
Lemon juice 60ml
Lemon zest 1 tablespoon
Egg yolks(room temperature) 3
Cake flour 1/4 cup (35g)
Salt 1/4 teaspoon
Milk 1 cup (220ml)
Egg whites 3
Sugar 1/4 cup (50g)
Optional
Powdered sugar 20g
所需材料
玻璃橢圓形烤盤26x18x5cm
無鹽奶油 (室溫) 60g
砂糖 130g
檸檬汁 60ml
檸檬皮屑 1湯匙
蛋黃(室溫) 3個
低筋麵粉 35g
塩 1/4茶匙
牛奶 220ml
蛋白3個
砂糖 50g
自由選擇
糖粉 20g
Check more detail of recipe on my blog
Blogger:
Twitter:
痞客邦 PIXNET
Lemon Pudding Cake: Sweet World #10
An old-fashioned dessert from here in the States, this lemon pudding cake is easy to put together and with ingredients that are usually found in the pantry!
HOW TO MAKE LEMON PUDDING CAKE RECIPE VIDEO
Today I'm going to show you how I make a LEMON PUDDING CAKE. Grab your ingredients and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
• 3 - Eggs
• 1/3 - Cup Vegetable Oil
• 1 - Cup Water (Use Lemon Juice instead of Water)
• 2 - 3.4oz Boxes Jell-O Lemon Pudding Mix
• 4 - Cups Cold Milk
Instructions:
CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with lemon juice)
STEP 2
• Place Cake Mixture in a 350 Degree Pre-Heated Oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on Cake Periodically until Toothpick inserted in middle of cake comes out clean
• Once cake has cooked and cooled, puncture holes in the cake (You can use a straw or anything that has a rounded end)
STEP 3
• Prepare Lemon Pudding mix per box instructions
• Add freshly whisked pudding to prepared cake
• Refrigerate to allow for pudding to seep into the cake and to set
• Serve when Ready
ENJOY!
Fan Mail:
How Do You Cook - Back To Basics
P.O. Box 789
Pleasant View, TN
37146-0789
USA
The link/s above may be an affiliate link which means we receive a small commission of the revenue made from purchases through the link/s above. There is no additional charge to you! Thank you all for supporting my channel so I can continue to provide you with free content every week! THANK YOU!
#homecooking #homecook #cooking #cookingvideos #cookingathome #desserts #dessert #homecook #homecook #howtocook #food #foodie #foodblogger #foodies #foodlover #foodlovers #foods #foodpics #foodlove #foodlover #foodlovers #foodcoma #countrycooking #bestfood #foodtime #foods #foodstyling #foodshots #simplecooking #howtocook #simplerecipe #simplerecipes #simplecooking #recipe #recipes #momsrecipe
Making Mayo's Recipes: Lemon Pudding Cake
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
How to make the lightest, fluffiest, most intensely flavored Lemon Pudding Cakes!
These lemon pudding cakes are incredibly light, fluffy, pillowy soft and intensely flavored!
When you dig a spoon into this pudding you’ll find two distinct layers. The top layer is a soft, light lemon cake similar to soufflé.
On the bottom you’ll find a rich, velvety layer of lemon pudding that’s not too thick and not too thin. This textural combo is dessert perfection!
Grab the full recipe here: