Creamy And Dreamy Lemon Pudding Cake Recipes

LEMON COOLER CREAM CAKE

Steps:

• Prepare cake and bake according to package directions in a 9x13 inch baking dish. With a fork, poke holes all over top of cake.
• Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.
• In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

CREAMY LEMON CAKE

Steps:

• Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon. Make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
• Beat together whipped topping, pudding mix, milk and vanilla extract. Pour mixture over cooled cake and refrigerate until ready to serve.

CREAMY BAKED LEMON PUDDING CAKE

Steps:

• Set oven to 350 degrees.
• Butter a small casserole dish.
• In a large bowl combine flour and sugar, add in the softened butter; mix to completely combine.
• In a medium bowl beat the egg yolks and half and half milk until smooth.
• Stir in lemon zest and juice.
• Beat the egg whites until stiff, then fold into the batter.
• Pour into baking dish and set the dish in a pan of hot water.
• Bake for about 35-40 minutes, or until the top is golden brown.
• Serve topped with whipped cream.

CREAMY AND DREAMY LEMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 13X9 inch cake pan. Sift together the flour, baking powder, baking soda, and salt. Set aside. Beat the butter with electric mixer until creamy. Gradually add the sugar and continue to beat until the mixture is light, about 3 min. Scrape down the sides of the bowl. Add the eggs and yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Gradually beat in the lemon juice. Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 sec. Scrape the batter into the prepared pan. Bake the cake for 25-30 min, or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan on a wire rack until completely cool. Meanwhile prepare the pudding topping. Beat egg yolks with fork in small bowl. Mix sugar and cornstarch in 2-quart saucepan; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Immediately stir half of the hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 min; remove from heat. Stir in butter, lemon zest and lemon juice. Just before serving prepare the whipped cream. Beat heavy whipping cream with wire whisk or electric mixer until it forms soft peaks. Gradually add sugar and beat until sugar is dissolved. Be careful not to overbeat the mixture. Gently fold in the lemon zest just until combined. Assembling the dessert: Using the end of a wooden spoon, poke holes into the cake. I usually poke approximately 6 holes across and 8 holes down, for a total of 48 holes. While the pudding is still slightly warm, pour over cake. Spread the pudding into an even layer. Cool the cake completely in the refrigerator for at least 1 hour. Top with the lemon scented whipped cream and garnish with lemon twists.

DREAM PUDDING CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans; set aside. Beat all ingredients in large bowl with electric mixer on low speed just until moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 4 minutes.
• Pour evenly into prepared pans.
• Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Frost as desired.

LEMON PUDDING CHEESECAKE

Steps:

• Preheat oven to 325.
• Mix crushed vanilla wafers, 1 tbsp.
• sugar and melted butter.
• Press into the bottom of a 9 inch spring form pan and bake 10 minutes.
• Beat cream cheese, 3/4 cup sugar, flour and milk in a large bowl.
• Add sour cream and min.
• Add eggs one at a time.
• Mix in dry pudding just until blended.
• Bake one hour and 5-15 minutes until center of cheesecake is set.
• Run a knive around the edge of the pan.
• Let cool then refrigerate overnight.
• Remove sides of pan.
• Keep refrigerated.
• (Blueberry pie filling sounds like a good topping but it is good plain).