LEMON PUDDING CAKES WITH SUGARED RASPBERRIES
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
- In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
- Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
- Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
- Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
- Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
- As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
- Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.
LEMON PUDDING CAKE WITH RASPBERRY SAUCE
Steps:
- Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
- To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
- Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.
LEMON PUDDING CAKE
I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
- Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
- Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
- Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
- Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
- Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
- Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
- Transfer to a rack.
- Serve warm or at room temperature.
LEMON PUDDING CAKE
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer's book "The Farm." The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It's an excellent party dish, warm and just out of the oven. But it's equally as good out of the fridge, its flavors melded and mellowed.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
- In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
- Whip the egg whites until soft peaks form, then gently fold them into the batter.
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 173 milligrams, Sugar 28 grams, TransFat 0 grams
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.
RASPBERRY LEMON PUDDING CAKE
Make and share this Raspberry Lemon Pudding Cake recipe from Food.com.
Provided by pattikay in L.A.
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly oil six ovenproof custard cups or six 8 oz ramekins.
- Place the cups in a 2 inch deep baking pan.
- Begin to heat water to add to the pan just before baking.
- In a bowl, combine the lemon juice with the cornstarch.
- Add the raspberries and 1/2 cup of the sugar and toss lightly.
- In a separate bowl, with an electric mixer or whisk, beat the egg whites till stiff; set aside.
- In a large bowl, beat the egg yolks and buttermilk with the remaining 1/2 cup sugar.
- Beat in the lemon peel, vanilla, salt, flour and baking powder.
- Gently stir in the raspberry mixture, then fold in the beaten egg whites.
- Spoon the batter evenly into the prepared cups.
- Pour very hot water into the baking pan till the water reaches about halfway up the sides of the cups.
- Bake until puffed, firm on top and golden, 40-50 minutes.
- Refrigerate and serve chilled.
Nutrition Facts : Calories 254.8, Fat 3.3, SaturatedFat 1, Cholesterol 107.4, Sodium 134.9, Carbohydrate 51.4, Fiber 4, Sugar 38.1, Protein 6.3
LEMON PUDDING CAKE
Steps:
- 1. Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread it. You'll fail. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers. Tips: For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish. Try serving this topped with fresh raspberries or blueberries. If you don't fancy lemon, you may substitute vanilla flavor instant pudding.
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
LEMON PUDDING CAKE WITH RASPBERRY SAUCE
Provided by Charlie Trotter
Categories Cake Dessert Bake Raspberry Lemon Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- To prepare the cake: Preheat the oven to 325°.
- Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt, and milk until completely combined.
- In a separate bowl, whip the egg whites until soft peaks form. Add 1/2 cup of the sugar, and whip until stiff peaks form. Gently fold the egg whites into the lemon mixture.
- Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let it cool slightly, then refrigerate for at least 1 hour.
- Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter.
- To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
- Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.
More about "lemon pudding cakes with sugared raspberries food"
RASPBERRY LEMON PUDDING CAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 50 minsServings 6Calories 189 per serving
- In a medium bowl, whisk together egg yolks and granulated sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended.
- In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until whites hold stiff, moist peaks when beater is lifted. Stir one-quarter of whites into yolk mixture until blended, then gently fold in remaining whites. Gently fold in half of raspberries.
- Spoon batter into ramekins. Pour enough hot tap water into baking pan to come 1 in. up sides of ramekins.
LEMON PUDDING CAKE - MRFOOD.COM
From mrfood.com
TOP 20 DESSERT RECIPES WITH BUTTER, LEMON, VANILLA SUGAR ...
From supercook.com
RASPBERRY PUDDING CAKE RECIPE | RECIPELAND
From recipeland.com
TOP 20 LEMON, MINT, WHIPPED CREAM & RASPBERRY RECIPES : 2022
From supercook.com
LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM ...
From canadianliving.com
LEMON PUDDING CAKE WITH RASPBERRIES - PIGGLY WIGGLY
From mypigglywiggly.com
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPES
From tfrecipes.com
WARM LEMON PUDDING CAKES - ONCE UPON A CHEF
From onceuponachef.com
LEMON PUDDING CAKE WITH RASPBERRY COULIS RECIPE
From cookeatshare.com
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES | GADGETS ...
From copymethat.com
TOP 20 CORNSTARCH, INSTANT PUDDING, SUGAR & MILK RECIPES ...
From supercook.com
TOP 20 DESSERT RECIPES WITH EGG, MILK & RASPBERRY JAM : 2022
From supercook.com
LEMON PUDDING CAKES RECIPE - SARA KATE GILLINGHAM | …
From foodandwine.com
LEMON PUDDING CAKE WITH RASPBERRIES - LESLIE BECK
From lesliebeck.com
LEMON PUDDING CAKE - BEAR NAKED FOOD
From bearnakedfood.com
THESE LEMONY PUDDING CAKES ARE MAGIC IN A RAMEKIN - …
From nytimes.com
LEMON ALMOND PUDDING WITH RASPBERRIES - CAKE & DESSERT ...
From houseandgarden.co.uk
10 BEST LEMON CUPCAKES WITH LEMON PUDDING RECIPES - YUMMLY
From yummly.com
LEMON RASPBERRY PUDDING CAKE - PASTRIES LIKE A PRO
From pastrieslikeapro.com
DESSERT RECIPES WITH CORNSTARCH AND INSTANT PUDDING AND SUGAR
From supercook.com
LEMON PUDDING CAKES - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPE - NYT ...
From mastercook.com
LEMON ANGEL FOOD CAKE WITH RASPBERRIES - LAUREN'S LATEST
From laurenslatest.com
LEMON RASPBERRY PUDDING CAKES - FOODSMITHS
From foodsmiths.com
LEMON RASPBERRY CUPCAKES - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
MORE LEMON (PLEASE) OLD-FASHIONED PUDDING CAKE - LYNNE CURRY
From lynnecurry.com
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPE ...
From pinterest.ca
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES | RECIPE CART
From getrecipecart.com
LEMON RASPBERRY CUPCAKES - SUGAR SALT MAGIC
From sugarsaltmagic.com
LEMON PUDDING CAKES WITH RASPBERRIES | NOTES ...
From notes.improvisedscience.org
LEMON PUDDING CAKE WITH RASPBERRY COULIS - LACTO OVO ...
From fooddiez.com
RASPBERRY LEMON PUDDING CAKES RECIPE -SUNSET MAGAZINE
From sunset.com
RASPBERRY LEMON PUDDING CAKES RECIPES
From tfrecipes.com
TOP 20 DESSERT RECIPES WITH CORNSTARCH, INSTANT PUDDING ...
From supercook.com
TOP 20 DESSERT RECIPES WITH LEMON, MINT, SUGAR & RASPBERRY ...
From supercook.com
LEMON BREAD FROM CAKE MIX - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES RECIPE - FOOD ...
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love