Creamy And Dreamy Lemon Pudding Cake Food

LEMON LAYER CAKE WITH LEMON CREAM FILLING AND FROSTING

Steps:

• For the lemon cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans, then insert a round of parchment cut to fit just inside the bottom of each pan. Butter the parchment, then flour the pans, tapping out any excess flour.
• In a medium bowl, stir together the cake flour, baking powder and salt.
• Using an electric, standing or hand mixer, beat the butter and granulated sugar until very fluffy and pale yellow, about 2 minutes. Add the eggs 1 at a time, then add the vanilla followed by the lemon zest and juice--the mixture may appear to break apart a bit or curdle, but it will come back together when the flour is added, so don't panic! Add about a third of the flour mixture and mix until just barely incorporated, then add half of the milk and blend. Repeat with one-third of the flour mixture, the rest of the milk and the rest of the flour mixture and blend until the ingredients are just completely incorporated.
• Scrape down the sides of the bowl in the middle of this process. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops. Bake until a wooden skewer or toothpick inserted into the center of the cake comes out clean, 22 to 26 minutes. Cool the cakes in the pans on a wire rack for 15 minutes, then run a knife around the insides of the pans to make sure the sides don't stick, place a wire rack over the top of each pan and invert the cake onto the wire rack. Peel off the parchment and cool completely.
• For the lemon filling: While the cakes are baking, make the lemon curd. Whisk the granulated sugar, lemon juice, butter, egg yolks and salt in a small nonreactive saucepan. Place the pan over medium-low heat and cook, whisking constantly, until thickened, about 10 minutes. Place the lemon curd in a small bowl, press a piece of plastic wrap on top of the surface and place it in the refrigerator to chill for at least 2 hours and up to a week.
• Briskly stir the lemon zest into the chilled curd to blend well. In a medium bowl, beat the heavy cream just until stiff peaks form. Gently fold into the lemon curd with a rubber spatula. Refrigerate for at least 1 hour but not more than 6 hours.
• For the lemon frosting: In a large bowl with an electric, standing or hand mixer, beat the confectioners' sugar with the butter on low speed until combined, then turn the beater speed to high and add the cream and lemon zest and juice. Beat until fluffy.
• To assemble the cake, place each cake layer upside down on a round of cardboard or a flat plate. Using an offset spatula or butter knife, frost the top and sides of each cake layer with a very thin layer of the lemon frosting. Place the cake layers in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up the thin layer of frosting.
• Place the bottom layer of cake on the platter that you will be serving it on and tuck thick strips of wax or parchment paper under the edges of the cake to keep the platter clean. Spread the lemon filling over the bottom layer, leaving a 1/2-inch border all around so the filling has a bit of room to spread when you place the second layer on top. Cover the filling with the raspberries, then place the second layer of cake on top.
• Frost the cake with the rest of the frosting. The cake will keep for up to 4 days in the refrigerator, though it's best within a day of making. Bring to room temperature before serving.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

LEMON CUSTARD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
• In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
• Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
• In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
• Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.

LEMONY ANGEL FOOD CAKE

Steps:

• Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl.
• Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar.
• Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 7 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine.
• Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.
• Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days.
• Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight.
• Make the candied lemon-peel flowers: Combine sugar and water in a large saucepan over medium-high heat, stirring until sugar dissolves. Bring to a simmer. Meanwhile, using a vegetable peeler, peel 3 lemons to create 6 long strips (at least 5 inches long and about 1/2 inch wide). Remove pith from strips using a paring knife. Cut tops and bottoms off remaining 3 lemons; cut each in half lengthwise. Remove flesh. Cut out 6 flowers from the peels using a 2-inch flower-shaped cookie cutter and remove pith; cut indentations into petals for definition. Punch a hole in the center of each flower using a 1/4-inch plain round piping tip.
• Add lemon-peel strips and flowers to the syrup. Gently simmer until translucent and tender, about 35 minutes. Remove peels from syrup using a slotted spoon, and transfer to a wire rack set over a parchment. Let dry slightly, about 30 minutes.
• Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes.
• Frost cake with lemon cream. Garnish with candied flowers. Serve.

CREAMY LEMON CAKE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes. Cool 10 min.; remove to wire racks. Cool completely. Cut each cake layer horizontally into 2 layers; pierce with large fork at 1/2-inch intervals.
• Reserve 1 tsp. drink mix. Blend milks, sour cream and remaining drink mix in blender. Stack cake layers on plate, pouring 3/4 cup milk mixture over each cake before covering with next layer. Refrigerate 1 hour.
• Frost cake with COOL WHIP. Sprinkle with reserved drink mix just before serving. Keep refrigerated.

COCONUT CREAM DREAM CAKE

Steps:

• In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.

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.

DREAMY CREAMY PUDDING

Steps:

• In a large bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in cold water and let sit 5 minutes. Beat in dry pudding mix until thoroughly combined. Refrigerate 10 minutes.
• Meanwhile, in a large bowl, beat heavy cream, reserved 1 tablespoon pudding mix, the confectioners' sugar, and vanilla extract until stiff peaks form. Fold 1/2 of whipped cream into gelatin mixture until thoroughly combined.
• Divide 1/2 of pudding mixture into 6 parfait glasses or a serving bowl. Layer evenly with remaining whipped cream, and top with remaining pudding mixture. Refrigerate 1 hour or until ready to serve.

CREAMY DREAMY RICE PUDDING

Steps:

• 1.Cook 2 packs Veetee long grain rice in microwave according to directions. Fluff up with fork and measure 1 1/2 cups cooked rice. Save the rest for another favorite rice dish.2.In a large saucepan, combine the milk, rice, sugar and salt. Stir and cook over a medium heat. As soon as the mixture starts to thicken, about 5 to 7 minutes, take about 3 tablespoons out and mix with beaten egg to temper the egg. Whisk together then pour back into pan. Whisk fast to incorporate the egg mixture. Continue to cook the rice pudding until it comes to a gentle boil. Add in butter. Keep whisking so it doesn't burn. When thickened, take off heat and add vanilla. Whisk gently. You can eat warm or let cool. Once cooled. Store in fridge up to 2 days.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter 8" square pan or baking dish.
• In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
• Add melted butter, lemon juice and zest and egg yolks.
• Stir until thoroughly blended.
• Stir in milk.
• In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
• Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
• Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
• Bake for 45 minutes until top is lightly browned.
• Serve warm or chilled, with whipped cream, if desired.

LEMON POKE CAKE

Steps:

• Prepare the cake mix in a 9x13 baking dish according to the directions on the box. Bake as directed.
• A few minutes before the cake is finished baking, melt the lemon frosting in the microwave for 30 seconds. Mix with lemon juice and sweetened condensed milk.
• Once the cake has finished baking, remove it from the oven and poke holes in it using a wooden dowel or the end of a metal straw.
• Pour the frosting mixture over the warm cake.
• Combine the pudding mix with milk. Pour over the cake.
• Cover the cake carefully - avoid letting the plastic wrap touch the pudding. Refrigerate for at least 3 hours or until completely chilled.
• Spread whipped topping over the top of the cake and sprinkle crushed lemon cookies on top.

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.

LEMON BUNDT CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.