Indulge in a delightful culinary journey with our exquisite Lemon Pudding Cake, an irresistible treat that tantalizes your taste buds with its vibrant flavors and delightful textures. This delectable dessert combines the perfect balance of zesty lemon and rich butter, resulting in a moist and fluffy cake that melts in your mouth. Topped with a medley of mixed berries, this cake is a symphony of colors and flavors. The finishing touch is a delicate powdered sugar glaze that adds a touch of sweetness and elegance. Let your taste buds embark on an extraordinary adventure as you explore this irresistible Lemon Pudding Cake recipe.
In addition to the classic Lemon Pudding Cake recipe, this article offers a variety of tempting variations to suit every palate. For a burst of tropical flavor, try the Lemon Coconut Pudding Cake, which incorporates the irresistible combination of coconut and lemon. If you prefer a chocolatey twist, the Lemon Chocolate Pudding Cake is a decadent delight that harmonizes rich chocolate with zesty lemon. For those who love nutty flavors, the Lemon Pistachio Pudding Cake is a delightful option, balancing tangy lemon with the subtle nuttiness of pistachios. Furthermore, the article includes a recipe for a gluten-free Lemon Pudding Cake, ensuring that everyone can enjoy this delectable treat. Whichever variation you choose, these Lemon Pudding Cakes are sure to become a favorite in your kitchen.
GLAZED LEMON CAKE
My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON PUDDING CAKE II
A light cake that bakes on top of lemon pudding.
Provided by Earthymom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 24.9 g, Cholesterol 91.9 mg, Fat 6.9 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 73.4 mg, Sugar 21.2 g
LEMON PUDDING CAKE
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.
Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
LEMON PUDDING CAKE
Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
- In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
- Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
- Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 0 g
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES
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
LEMON PUDDING CAKE
Make and share this Lemon Pudding Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, butter and 1-1/2 c sugar.
- Beat egg yolks; add to bowl along with milk and lemon zest.
- Mix well.
- Add lemon juice.
- Beat egg whites until stiff, adding remaining sugar while beating.
- Fold whites into batter.
- Pour into 2 qt baking dish then put the dish in a shallow pan of hot water.
- Bake at 350* for 55 minutes or until lightly browned.
Nutrition Facts : Calories 388.3, Fat 9.2, SaturatedFat 4.8, Cholesterol 142.6, Sodium 111.4, Carbohydrate 71.9, Fiber 0.1, Sugar 66.7, Protein 6.5
LEMON PUDDING CAKE I
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
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
Tips:
- Make sure the butter and eggs are at room temperature before starting. This will help the ingredients blend together more easily and create a smooth batter.
- To get a moist and fluffy cake, cream the butter and sugar together until light and airy. This will incorporate air into the batter and help the cake rise.
- Do not overmix the batter. Overmixing can result in a tough and dense cake.
- Before adding the flour, whisk it together with the baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents and ensure that the cake rises evenly.
- Add the flour mixture to the wet ingredients in three additions, alternating with milk. This will help to prevent the batter from becoming too thick and lumpy.
- Pour the batter into a greased and floured 9x13 inch baking pan. Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the lemon pudding glaze. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1-2 minutes, or until the mixture has thickened. Remove from heat and stir in the butter and lemon zest.
- Once the cake has cooled, pour the lemon pudding glaze over the top. Sprinkle with powdered sugar and serve.
Conclusion:
This lemon pudding cake with mixed berries and powdered sugar glaze is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a bright lemon flavor. The lemon pudding glaze is creamy and tangy, and the mixed berries add a pop of color and sweetness. This cake is sure to be a hit with everyone who tries it.
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