Lemon Pudding Cake W Mixed Berries And Powdered Sugar Glaze Recipes

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GLAZED LEMON CAKE



Glazed Lemon Cake image

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. - Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, Fat 17g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 419mg sodium, Carbohydrate 53g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON GLAZED CAKE



Lemon Glazed Cake image

A sweet, lemony, fabulous cake, especially good in the summer.

Provided by ANNETTER

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lemon flavored Jell-O® mix
¾ cup vegetable oil
½ cup water
4 eggs
⅓ cup lemon juice
2 cups confectioners' sugar
2 tablespoons butter, melted
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g

LEMON PUDDING CAKE I



Lemon Pudding Cake I image

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

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

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



Lemon Pudding Cake image

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

1 large egg, separated, room temperature
1/2 cup sugar
1/3 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
Optional: Confectioners' sugar, lemon slices and whipped cream

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.

POWDERED SUGAR GLAZE



Powdered Sugar Glaze image

I don't remember where I got this recipe, but it's so sweet and simple, good for pound cakes, cinnamon rolls, whatever your little heart desires.

Provided by Kay D.

Categories     Dessert

Time 5m

Yield 1/2 cup

Number Of Ingredients 2

1 1/4 cups powdered sugar
3 tablespoons milk (more if needed)

Steps:

  • Mix milk into sugar.
  • Add more milk, 1 Tbs at a time, if needed to achieve desired consistency.
  • Drizzle on desired product.

Nutrition Facts : Calories 1225.6, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.8, Sodium 50.8, Carbohydrate 303.6, Sugar 293.4, Protein 3

LEMON PUDDING CAKE W MIXED BERRIES AND POWDERED SUGAR GLAZE



Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze image

Make and share this Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze recipe from Food.com.

Provided by SavvyL

Categories     Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 11

1/2-1 cup sliced almonds
18 1/4 ounces yellow cake mix
1 ounce jell-o instant lemon pudding mix (serves 4, sugar-free, fat-free)
1 1/2 ounces Jello Instant Vanilla Pudding Mix (serves 6, sugar-free, fat-free)
4 eggs
1/2 cup canola oil
1/2 cup water
1/2 cup amaretto-flavored liqueur, such as DiSarano (optional, can use water instead)
3 cups frozen mixed berries, thawed and chopped
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Pre-heat oven to 325 degrees. Grease and flour a 12 cup bundt pan.
  • Pour sliced almonds in the bottom of the bundt pan.
  • Combine all cake ingredients, except for berries, in a large mixing bowl. Blend, with mixer on medium, for 2 minutes.
  • Fold in thawed berries.
  • Pour mixture into bundt pan over the almonds.
  • Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes. Invert onto cake plate.
  • For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency. Drizzle over cooled cake.

LEMON PUDDING CAKE WITH FRESH MIXED BERRIES



Lemon Pudding Cake with Fresh Mixed Berries image

Provided by Tyler Florence

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
2/3 cup superfine sugar, plus more for dusting
2 eggs, separated
2/3 cup reduced fat buttermilk
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 tablespoons confectioners' sugar

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

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES



Lemon Pudding Cakes With Sugared Raspberries image

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

1/4 cup/57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing the ramekins
3 large eggs, separated
1 cup/200 grams granulated sugar, plus more as needed
3/4 cup/180 milliliters buttermilk (or use plain yogurt thinned with milk)
1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
1/2 cup/120 milliliters lemon juice (from 3 to 4 lemons)
1/4 teaspoon fine sea salt or table salt
1/3 cup/43 grams all-purpose flour
6 ounces/170 grams raspberries

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



Lemon-Berry Pudding Cakes image

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

1 pint blackberries
1/2 cup (about 3 lemons) plus 1 tablespoon fresh lemon juice
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted, plus more for ramekins
3 large eggs, separated
6 tablespoons cake flour (not self-rising), sifted
1 cup milk
1/4 teaspoon salt
Boiling water, for pan
4 ounces (about 1/2 cup) creme fraiche

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.

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