CAKE WITH LEMON SAUCE
Refreshing Cake with Lemon Sauce completes the delightful dinner. "This is a family favorite on hot summer nights," notes Claire Dion from Canterbury, Connecticut. Cream cheese, milk and pudding mix are all that's needed for the sunny sauce drizzled over prepared pound cake and topped with a few berries.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese until smooth. Add milk and pudding mix; beat for 2 minutes or until smooth and thickened. Serve with cake. Garnish with raspberries if desired.
Nutrition Facts : Calories 502 calories, Fat 24g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 688mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.
LEMON TRIFLE DESSERT
This Lemon Trifle recipe is sweet, tart, light, and wonderful. Layers of homemade angel food cake, lemon curd, pudding, blueberries, shortbread cookies, and whipped cream result in a stunning presentation, but it's so easy to make!
Provided by Amy
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- Make this recipe for homemade angel food cake, or buy it at the store. Let cool completely. Cut into 1-inch cubes.
- Prepare pudding according to package directions.
- Make this homemade lemon curd recipe, or buy a jar at the store.
- In a 5 quart glass trifle bowl, layer in the following order: half of the cake cubes, half of the lemon curd, half of the pudding, half of the crushed shortbread cookies, half of the blueberries, and half of the Cool Whip.
- Repeat layers in the same order.
- Cover and refrigerate for a couple hours (or overnight.)
- Top with lemon zest and a couple mint leaves, if desired.
- Scoop and serve!
Nutrition Facts : Calories 271 kcal, Carbohydrate 45 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 8 mg, Sodium 294 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
EASY LEMON POUND CAKE
I have used this cake for so many different things. Its great if you need something at the last minute. Its always comes out good. It's good just as a pound cake, without the drizzled lemon. We like it for strawberry shortcake.
Provided by jean1
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together 1 cup sugar and butter.
- Add eggs and 1 tablespoon of lemon juice; mix well.
- Add salt, flour, and baking powder to mixture.
- Add milk.
- Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
- Mix 1/3 cup lemon juice and 1/4 cup sugar.
- Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
- Serve warm or cool.
Nutrition Facts : Calories 338.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 245.5, Carbohydrate 50.9, Fiber 0.7, Sugar 31.6, Protein 4.7
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 BLUEBERRY PUDDING POUND CAKE
If you love the combo of lemon and blueberries, you're sure to enjoy this cake! It is slightly tart, not too sweet with a light, moist texture for a pound cake. I adapted this from a recipe at All recipes.com.
Provided by Deborah1
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
- If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
- Preheat oven to 350.
- Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
- In a large bowl, stir together the cake mix, pudding mix and sugar.
- Make a well in the center and add the water, oil, eggs and cream cheese.
- Beat on low speed until blended.
- Scrape bowl.
- Beat on medium speed for 2 minutes.
- (This will be a fairly thick batter.) Gently stir in the blueberries.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
- Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
- GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
- Drizzle over cooled cake.
- This is not a heavy glaze.
LEMON LOVERS POUND CAKE
Steps:
- Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
- Sift together the flour, pudding mix, baking powder and salt, set aside.
- In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
- Lower the speed of the mixer and add the eggs one at a time beating well after each addition.
- Begin to add the sifted dry ingredients alternately with the milk. Mix well.
- After all of the ingredients have been added, increase the speed of the mixer and beat on medium speed for 1-2 minutes, stopping to scrape the bowl periodically. The batter will be thick and creamy.
- Pour into the prepared tube pan. Bounce the cake pan on the counter a few times to remove any air bubbles and settle the batter.
- Move the oven rack to the lower third of the oven. Bake for approximately 1 hour and 15-20 minutes.
- Test the center with a toothpick and if it shows moist crumbs, remove from the oven.
- Cool in the tube pan for 20 minutes then remove the outer ring from the pan and cool completely on a cooling rack.
- To prepare the creamy lemon glazeIn a small mixing bowl, stir the heavy cream, lemon juice and lemon zest into the powdered sugar.
- Mix until the powdered sugar is dissolved and there are no lumps. Add additional lemon juice, if needed to thin for drizzling.
- Drizzle over the cooled cake.
Nutrition Facts : ServingSize 1 piece, Carbohydrate 64 g, Protein 5 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 84 mg, Sodium 166 mg, Fiber 1 g, Sugar 46 g, Calories 454 kcal
LEMON PUDDING CAKE RECIPE
In this lemon pudding cake recipe, an airy layer of cake sits on top of a luscious, creamy lemon pudding. Fresh lemon zest gives the sweet treat a tangy kick.
Provided by Charlyne Mattox
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan.
- In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
- Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
- Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish.
Nutrition Facts : Calories 227 kcal, Carbohydrate 36 g, Cholesterol 120 mg, Protein 5 g, SaturatedFat 4 g, Sodium 212 mg, Sugar 29 g, Fat 8 g, UnsaturatedFat 0 g
LEMON POUND CAKE
Provided by Food Network
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
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EASY LEMON POUND CAKE - TIDYMOM®
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- Place pudding mix, cake mix, eggs, water, and oil in a large mixing bowl. Using an electric mixer, beat on low for 1 minute. Using a rubber spatula, scrape down the sides of the bowl and beat for another minute on medium-high.
- Pour cake batter into prepared pan, and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Set the cake on a cooling rack. Carefully run a table knife around the edges and center tube of the pan, to loosen the cake from the pan. Cool the cake in the pan for no longer than ten minutes. Invert the warm cake onto the cooling rack to cool completely.
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- In the bowl of a stand mixer, on medium speed, cream the sugar and butter together until light and fluffy. Beat in the lemon zest and vanilla extract. Add the eggs, one at a time, beating just until incorporated. Scrape down the bowl with a spatula.
- Whisk the lemon juice into the buttermilk. Add the dry ingredients and buttermilk to the creamed mixture alternating between each one, beating to combine, beginning and ending with the flour. Scrape down the sides of the bowl.
LEMON PUDDING CAKES RECIPE - SARA KATE GILLINGHAM | …
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5/5 Category Lemon CakeServings 6Total Time 1 hr 15 mins
- Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
- In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
- Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with the berries.
LEMON-AND-ORANGE-GLAZED POUND CAKE RECIPE - FOOD & WINE
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4/5 Total Time 2 hrs 45 minsServings 12-16
- Preheat the oven to 300°. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
- In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.
BLUEBERRY LEMON POUND CAKE TRIFLES - A LATTE FOOD
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Reviews 4Estimated Reading Time 5 minsCategory DessertTotal Time 35 mins
- Over medium low heat, cook 1 1/2 cups of blueberries and sugar until the mixture reaches a boil. Turn to low heat, and continue to cook until the blueberries have cooked down and the mixture has thickened slightly. Remove from heat.
- With a standing mixer or a hand mixer, whisk heavy whipping cream until it begins to thicken. Add in lemon juice, lemon zest, and powdered sugar. Continue to whip the cream until it has thickened into the consistency of whipped cream. Set aside.
- Whisk instant pudding and milk together until it has thickened (it will be thick). Add in lemon juice and lemon zest, whisking until combined.
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