LEMON-BUTTERMILK PUDDING CAKE
Sweet-tart lemon infuses this soft lemon-buttermilk pudding cake. On top is a sweet vanilla whipped cream and fresh in-season berries.
Provided by Cindy Pawlcyn
Categories Dessert
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 563 calories
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.
Nutrition Facts : Calories 304, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 103 milligrams, Sodium 128 milligrams, Carbohydrate 58 grams, Fiber 5 grams, Protein 7 grams, Sugar 46 grams
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
Categories Berry Citrus Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in 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 batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very 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 pudding cake out into shallow bowls. Pour cream around cake. Top with berries.
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-BERRY PUDDING CAKES
These Lemon-Berry Cakes are fitting summer fare; their flavors are a sweet (and tart) nod to the season. A spoonful of whipped creme fraiche-or plain whipped cream-adds a layer of richness to the cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 6 individual cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Process 2 1/2 ounces blackberries (12 to 15 berries), 1 tablespoon lemon juice, and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
- Butter inner top inch of six 6-ounce ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with the flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter, and set aside.
- Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream; beat until whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
- Place the ramekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
- Bake until cakes are set and the tops are just starting to turn golden brown, 35 to 40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
- Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.
LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
Lemons are hot in the food world this year! Meyer lemons are a cross between a lemon and an orange. If not using Meyer lemons, use half orange juice and 1/2 lemon juice. Recipe originated from Europe(England). Lemons are grown in the South and the tropics, so this is also a Caribbean and Southern recipe!
Provided by Sharon123
Categories Dessert
Time 1h5m
Yield 6-8
Number Of Ingredients 10
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!
Nutrition Facts : Calories 285.4, Fat 11.3, SaturatedFat 6.3, Cholesterol 162.6, Sodium 177.6, Carbohydrate 40.8, Fiber 0.1, Sugar 36.4, Protein 6.2
BERRY LEMON PUDDING CAKE
Make and share this Berry Lemon Pudding Cake recipe from Food.com.
Provided by L DJ3309
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, 2/3 C sugar, salt and nutmeg in a large bowl; add buttermilk, lemon rind, lemon juice, butter, and egg yolks stirring with whisk til smooth.
- Beat egg whites at high speed til foamy, add 1/4 C sugar 1 tablespoon at a time, beating til stiff peaks form.
- Gently stir 1/4 egg white mixture into buttermilk mixture, then gently fold in remaining egg white mixture; fold in berries.
- Pour batter into sprayed 8 inch square baking pan; place in larger baking pan add hot water to larger pan to depth of 1 inch.
- Bake 350 degrees F for 35 minutes or til cake springs back when lightly touched in the center.
- Let cool; serve warm, shift powdered sugar over top.
Nutrition Facts : Calories 258.3, Fat 6.9, SaturatedFat 3.5, Cholesterol 117.6, Sodium 154.2, Carbohydrate 45.5, Fiber 1.1, Sugar 39.2, Protein 5.4
More about "lemon buttermilk pudding cake with fresh berries recipes"
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From bonappetit.com
4/5 (16)Servings 6-8
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Blend buttermilk, 1/2 cup sugar, egg yolks, lemon juice, flour, butter, and salt in blender until smooth. Transfer buttermilk mixture to medium bowl. Using electric mixer, beat egg whites in 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 batter into prepared dish. Place dish in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake until entire top is evenly browned and cake moves very 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 pudding cake out into shallow bowls. Pour cream around cake. Top with berries.
LEMON BUTTERMILK PUDDING CAKE - FREESTYLEFARM
From freestylefarm.ca
LEMON-BUTTERMILK PUDDING CAKES - RECIPE - FINECOOKING
From finecooking.com
LEMON BUTTERMILK PUDDING CAKES - MIA'S CUCINA
From miascucina.com
LEMON BUTTERMILK PUDDING CAKE - DINNER WITH JULIE
From dinnerwithjulie.com
LEMON-BERRY PUDDING CAKE RECIPE | EATINGWELL
From eatingwell.com
LEMON BUTTERMILK PUDDING CAKE - CHEATER CHEF
From rbandmindy.com
LEMON BLUEBERRY BUTTERMILK CAKE RECIPE - SUGAR GEEK …
From sugargeekshow.com
LEMON POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES - BIGOVEN.COM
From bigoven.com
LEMON BUTTERMILK PUDDING CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From cookingincathedralhill.blogspot.com
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From pinterest.com
LEMON PUDDING CAKE WITH FRESH BERRIES | BERRY DESSERT RECIPES, …
From pinterest.com
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From pinterest.ca
LEMON PUDDING CAKE WITH FRESH BERRY SAUCE - SIMPLE GLUTEN FREE …
From simpleglutenfreekitchen.com
RECIPE(TRIED): LEMON PUDDING CAKE WITH FRESH BERRIES FOR DONA ...
From recipelink.com
LEMON-BUTTERMILK PUDDING RECIPE - CHERYL DAY | FOOD & WINE
From foodandwine.com
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES
From foodnetwork.co.uk
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From perfectpuree.com
LEMON PUDDING CAKE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
LEMON-BUTTERMILK PUDDING CAKE RECIPE - TEXTCOOK
From textcook.com
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES – RECIPES NETWORK
From recipenet.org
BUTTERMILK LEMON PUDDING CAKE WITH BLACKBERRY SAUCE RECIPE
From recipeland.com
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES | RECIPE CART
From getrecipecart.com
LEMON PUDDING CAKE IN RAMEKINS - THERESCIPES.INFO
From therecipes.info
LEMON BUTTERMILK SHORTCAKES WITH BERRIES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BUTTERMILK PUDDING WITH FRESH FRUIT RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON PUDDING CAKE WITH BERRIES - WHAT'S COOKING ELLA
From whatscookingella.com
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From bakespace.com
BUTTERMILK LEMON PUDDING CAKE WITH BLACKBERRY RECIPE
From bakerrecipes.com
LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES RECIPE
From webetutorial.com
LEMON PUDDING CAKE WITH FRESH MIXED BERRIES - BIGOVEN.COM
From bigoven.com
MEYER LEMON BUTTERMILK PUDDING CAKE WITH FRESH BERRIES
From fooddiez.com
BUTTERMILK LEMON PUDDING CAKE WITH SAUCE - PLAIN.RECIPES
From plain.recipes
RECIPES > CAKE > HOW TO MAKE BUTTERMILK LEMON PUDDING CAKE …
From mobirecipe.com
18 DESSERT RECIPES TO MAKE THE MOST OF FRESH BLACKBERRIES
From southernliving.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 »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #european #dinner-party #holiday-event #cakes #english #citrus #4-hours-or-less
You'll also love