Warm Lemon Pudding Cake Food

WARM WINTER LEMON CAKE

Steps:

• Preheat oven to 350.
• Prepare cake mix as directed on package with one egg and 1/2 cup water. Pour batter into greased 8 inch pan.
• Pour milk and water into bowl and add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
• Pour over cake batter in dish (do not stir) and place on baking sheet to catch drippings.
• Bake 30-35 minutes until toothpick comes out clean .
• Cool and sprinkle with powdered sugar.

WARM LEMON PUDDING CAKE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350° F. Spray a 9x13 baking dish with nonstick cooking spray. Prepare cake mix according to package directions. Pour batter into baking dish. In a separate bowl, combine dry pudding mixes with sugar, milk and water. Whisk briskly for 2 minutes until it begins to thicken. Spoon pudding mixture over cake mix batter. Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter. Put a large baking sheet underneath your baking dish before sliding it in the oven. You'll want that underneath there while baking to catch any bubbling over of the pudding while baking. Bake for about 55 minutes to one hour. NOTE: It's a bit tricky to tell when it is done because the pudding layer in it always stays a bit jiggly. So, what you want to do is take a toothpick and insert it into the middle of the cake. If it only comes out with pudding - you are good. If you still see gooey cake batter on it, then you need to bake it for a bit longer. When it's finished baking, allow it to cool for about 20 minutes. This will allow that pudding layer to thicken up a bit more. Then serve with a bit of sprinkled powdered sugar on top.

WARM LEMON GINGER PUDDING CAKES

Steps:

• Preheat oven to 350°F Butter eight 1/2-cup ramekins or custard cups. Place dishes in large roasting pan.
• Beat 1/2 cup sugar, butter and lemon zest until well combined. Add egg yolks, one at a time, beating well after each addition. Beat in flour and ground ginger. Add lemon juice and beat to combine. Gradually add yogurt and crystallized ginger.
• Using clean dry beaters and a clean dry bowl, beating egg whites until soft peaks form. Add remaining 1/2 cup sugar and beat until stiff but not dry peaks form. Fold whites into yolk mixture in 3 additions.
• Divide mixture among prepared dishes. Pour enough hot water into roasting pan to come halfway up side of ramekins, approximately 3 cups.
• Bake in preheated oven 25 minutes until pudding cakes are puffed and firm to the touch. Remove dishes from roasting pan and cool on wire rack. Sprinkle wirh icing sugar before serving.

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 PUDDING CAKE

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.

WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Place dishes in large roasting pan. Using electric mixer, beat 3/4 cup plus 2 tablespoons sugar, 6 tablespoons butter and lemon peel in medium bowl until well blended. Add egg yolks 1 at a time, beating well after each addition. Beat in flour, then lemon juice. Gradually mix in milk (mixture will be thin and may look curdled).
• Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Add remaining 2 tablespoons sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions (mixture will be runny).
• Divide pudding-cake mixture among prepared soufflé dishes. Pour enough hot water into roasting pan to come halfway up sides of dishes.
• Bake pudding cakes until puffed and firm to touch, about 25 minutes. Transfer dishes to plates. (Can be prepared 8 hours ahead. Let stand at room temperature.) Sprinkle with powdered sugar. Top with dollop of Marbled Raspberry Cream.