Lemon Buttermilk Pudding Cake Food

LEMON-BUTTERMILK PUDDING CAKE

Steps:

• Preheat the oven to 350°F (180°C).
• In a large bowl, whisk together 2/3 cup of the granulated sugar and the flour. Add the lemon juice, zest, and buttermilk and whisk until smooth.
• In a separate bowl, whisk together the butter and the egg yolks. Stir the egg yolk mixture into the buttermilk mixture.
• Using the whisk attachment of a mixer, whip the egg whites until frothy. Sprinkle in the remaining 1/4 cup granulated sugar and whip until soft peaks form, about 1 minute. Fold the egg whites into the egg yolk and buttermilk mixture. The batter should be smooth and thick.
• Pour the batter into an 8-inch square baking dish (or see note above if you prefer individual ramekins) and place the dish in a water bath with the water halfway up the sides of the dish. Bake 23 to 30 minutes, until slightly brown and beginning to crack but still jiggly. The smaller the baking dish, the less time will be needed to reach this stage. Cool to room temperature.
• Whip together the cream, vanilla, and the 2 tablespoons of powdered sugar in a bowl until fluffy. Keep chilled until needed.
• Turn the cake out onto a platter. (Individual ramekins can be left intact or overturned onto low, rimmed soup dishes.) If desired, spoon on the mashed berries, sprinkle with powdered sugar, and drizzle with Cointreau. Finish with a dollop of cream and, if desired, another dusting of powdered sugar. Originally published June 22, 2006.

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.

LEMON BUTTERMILK PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
• (Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
• Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
• Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
• Bake for 45 minutes until top is lightly browned.

LEMON PUDDING POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
• Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
• Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
• Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
• Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
• Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.

LEMON BUTTERMILK PUDDING CAKE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, whisk together the buttermilk, 1/2 cup of the sugar, the egg yolks, lemon juice, flour, butter, lemon zest, vanilla and salt until smooth.
• In a clean glass or stainless steel bowl, beat the egg whites until soft peaks form; continue beating, gradually adding the remaining 1/2 cup sugar, until the mixture is thick and glossy and holds stiff peaks. Gently fold the whites into the buttermilk mixture and scrape into an 8"x8" or 9"x9" pan that has been sprayed with nonstick spray.
• Set the pan into a larger pan and pour enough hot water into the larger pan to come halfway up the sides of the inner pan. Bake for about 45 minutes, until the cake is puffed and golden, and the top is springy to the touch.
• Remove the cake from the water bath and cool for at least half an hour if you want to serve it warm, or cool it completely and then chill in the refrigerator before serving in shallow bowls, with a spoon.

LEMON-BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.

LEMON-BUTTERMILK PUDDING CAKE

Steps:

• Preheat oven to 325°. Butter a 2 quart souffle dish or six 6 oz ramekins or eight 4 oz ramekins.
• Choose a baking pan or baking dish for a water bath large enough to accommodate the souffle dish or the ramekins with out touching, and deep enough to hold water that will reach ¾ of the way up the sides of the molds when added.
• Pour enough water into the pan to reach about halfway up the sides of the pan, and place in the oven while it is heating.
• In a bowl, whisk together the sugar, flour, and salt.
• In another bowl, whisk together the egg yolks, buttermilk, lemon zest and juice until blended.
• Make a well in the flour mixture and pour in the egg yolk mixture; whisk the mixture together until smooth.
• Place egg whites in a bowl; using a mixer fitted with the whisk attachment, beat the whites until they hold soft peaks.
• Scoop 1/3 of the whites onto the yolk mixture and stir in to lighten the mixture.
• Gently fold in the remaining whites, being careful not to deflate the batter.
• Transfer batter to prepared dish or dishes.
• Pull out oven rack holding the water bath and place the mold(s) in the bath.
• Pour in more water if necessary to reach ¾ of the way up the sides of the mold(s).
• Bake about 30-40 minutes for the souffle dish or 25-35 minutes for the ramekins.
• Remove from the oven and serve hot, or let cool on a wire rack and serve warm or at room temperature.

LEMON & BUTTERMILK POUND CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES

Steps:

• Preheat the oven to 350*F.
• Butter a 8"x*"x2" glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, orange juice if using, flour, butter, and salt in blender until smooth. Move the buttermilk mixture to a medium bowl. Using an electric mixer, beat the egg whites in a 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 the batter into the prepared glass dish. Put dish in a roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of the dish. Bake until entire top is evenly browned and the cake moves 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 the pudding cake out into shallow bowls. Pour cream around cake. Top with berries and serve. Enjoy!