Lemon Pudding Cake With Fresh Mixed Berries Recipes

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LEMON PUDDING CAKE I



Lemon Pudding Cake I image

This is a family favorite for over 50 years. It makes a sauce on the bottom

Provided by Cali

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

Steps:

  • Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  • Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
  • Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g

MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES



Meyer Lemon Buttermilk Pudding Cake with Fresh Berries image

Categories     Berry     Citrus     Dessert     Bake     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 10

1 1/2 cups buttermilk
1 cup sugar, divided
4 large egg yolks
1/3 cup fresh Meyer lemon juice
1/4 cup all purpose flour
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
3 large egg whites
Whipping cream
Assorted fresh berries

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar and beat until stiff but not dry. Gently fold buttermilk mixture into whites in 3 additions (batter will be runny).
  • Pour batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very slightly in center but feels slightly springy to touch, about 45 minutes. Remove dish from roasting pan.
  • Cool cake completely in baking dish on rack. Refrigerate until cold, at least 3 hours and up to 6 hours. Spoon pudding cake out into shallow bowls. Pour cream around cake. Top with berries.

17 EASY WAYS TO USE LEMON CAKE MIX



17 Easy Ways To Use Lemon Cake Mix image

These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 17

Lemon Poppy Seed Cake
Lemon Cake Mix Cookies
Lemon Bundt Cake
Key Lime Cake
Lemon Cool Whip Cookies
Lemon Blueberry Cake
Raspberry Lemon Cake
Strawberry Cheesecake Lemon Bars
Vintage Lemon Apricot Nectar Cake
Lemon Blueberry Dump Cake
Perfect Lemon Cupcakes
Lemon Jello Cake
Lemon Strawberry Poke Cake
Lemon Orange JELL-O Poke Cake Recipe
Easy Strawberry Lemonade Cake
Mini Lemon Drop Cupcakes
Lemon Cake Truffles

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a lemon cake mix treat in 30 minutes or less!

Nutrition Facts :

TYLER FLORENCE'S LEMON PUDDING CAKE WITH FRESH MIXED BERRIES



Tyler Florence's Lemon Pudding Cake With Fresh Mixed Berries image

I would love to take credit for this cake but it this is Tyler Florence's recipe. Simply devine! Not to heavy and not to light! There is no "pudding" in this cake and I would probably change this to Lemon Curd Cake if it was mine because it make a wonderful lemon curd type topping!

Provided by tanowens

Categories     Dessert

Time 1h5m

Yield 4 1 CUP RAMEKINS, 4 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
2/3 cup superfine sugar
2 eggs, separated
2/3 cup 2% buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup fresh raspberry
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar
whipped cream (optional)

Steps:

  • 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 40 - 60 minutes (see Note below) 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, dust with powdered sugar top with whip cream.
  • Note: If your oven cooks slow/less hot, you will probably need 60 minutes. If not, you will probably only need approx 40 minutes to cook.

Nutrition Facts : Calories 305.6, Fat 6.2, SaturatedFat 2.9, Cholesterol 102.3, Sodium 225.9, Carbohydrate 58.7, Fiber 5.2, Sugar 46.3, Protein 6.5

LEMON PUDDING CAKE WITH FRESH MIXED BERRIES



Lemon Pudding Cake with Fresh Mixed Berries image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

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
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 304, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 103 milligrams, Sodium 128 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 7 grams, Sugar 46 grams

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