Raspberry Lemon Pudding Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ONE-BOWL LEMON-RASPBERRY CAKE



One-Bowl Lemon-Raspberry Cake image

Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn't have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored with zingy lemon juice, this vibrant treat only takes 8 ingredients and 20 minutes of prep time-talk about easy! Right before baking, the tender citrusy cake is studded with juicy raspberries resulting in a dreamy spring treat that's worthy of being served at all of your spring parties. Add a drizzle of sweet vanilla frosting for a dazzling final touch!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup sour cream
1/2 cup butter, melted
1/4 cup lemon juice
2 eggs
2 tablespoons finely grated lemon peel
2 cups fresh raspberries
1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 21 g, TransFat 0 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 & RASPBERRY DOUGHNUT PUDDING



Lemon & raspberry doughnut pudding image

Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries

Provided by Esther Clark

Categories     Dessert

Time 25m

Yield Serves 8-10

Number Of Ingredients 6

butter , for the baking dish
8 raspberry jam doughnut
150g raspberries
500ml shop-bought fresh custard
250ml whole milk
150g lemon curd

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
  • Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
  • Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.

Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

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.

RASPBERRY LEMON PUDDING CAKE



Raspberry Lemon Pudding Cake image

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

1 tablespoon fresh lemon juice
2 teaspoons cornstarch
12 ounces fresh raspberries (or frozen)
1 cup sugar
3 large eggs, separated
1 cup buttermilk
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 pinch salt
1/2 cup flour
1/2 teaspoon baking powder

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 WITH RASPBERRY SAUCE



Lemon Pudding Cake with Raspberry Sauce image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 8

4 eggs, separated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups raspberries
8 sprigs mint

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.

KIDS CAN MAKE: RASPBERRY-LEMON BREAD PUDDING



Kids Can Make: Raspberry-Lemon Bread Pudding image

This easy-to-make bread pudding can be baked in a coffee cup and enjoyed for brunch. For little and big kids: Let them measure the ingredients. For big kids: Let them whisk together the eggs and sugar.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 6 servings

Number Of Ingredients 9

4 cups 1/2-inch crustless cubes of sourdough bread
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon sugar
4 large eggs
2 teaspoons lightly packed finely grated lemon zest (from about 2 large lemons)
1/2 teaspoon pure vanilla extract
Pinch fine salt
1 1/2 cups half-and-half
1 1/2 cups raspberries

Steps:

  • Position an oven rack in the center of the oven, and preheat to 375 degrees F. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely.
  • Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly.
  • Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally.
  • Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess. Divide the bread pudding mixture evenly among the ramekins. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through. Let cool for 10 minutes before serving.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE



Lemon Pudding Cake with Raspberry Sauce image

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

4 eggs, separated
1 3/4 cups sugar
1/4 cup all-purpose flour
1 cup freshly squeezed lemon juice
1/4 teaspoon salt
1 1/4 cups milk
4 cups raspberries
8 sprigs mint

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.

RASPBERRY LEMON BREAD PUDDING



Raspberry Lemon Bread Pudding image

I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. -Kelsey Byrnes, Ankeny, Iowa

Provided by Taste of Home

Time 50m

Yield 6 serving.

Number Of Ingredients 15

6 cups (about 4-1/2 ounces) French bread
1 package (8-1/2 ounces) crushed Girl Scout Lemonades™ cookies
6 ounces (about 1 cup) fresh raspberries
3/4 cup sugar
1-1/3 cups 2% milk
1/2 cup heavy whipping cream
2 large eggs, lightly beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon butter
1/4 cup lemon juice

Steps:

  • Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm., Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice., Serve pudding warm with lemon sauce.

Nutrition Facts : Calories 700 calories, Fat 30g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 290mg sodium, Carbohydrate 101g carbohydrate (65g sugars, Fiber 9g fiber), Protein 10g protein.

WARM LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM



Warm Lemon Pudding Cakes with Marbled Raspberry Cream image

Yield Makes 6 servings

Number Of Ingredients 9

3/4 cup plus 4 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 tablespoon grated lemon peel
3 large eggs, separated
1/3 cup all purpose flour
1/3 cup fresh lemon juice
1 1/2 cups milk (do not use low-fat or nonfat)
Powdered sugar
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.

LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM



Lemon Sheet Cake With Raspberry Whipped Cream image

This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 2h

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 14

Nonstick cooking spray
2 cups/400 grams granulated sugar
3 lemons, zested (about 5 tablespoons), plus 1/3 cup/80 milliliters lemon juice (from about 2 lemons)
4 cups/510 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/120 milliliters vegetable oil
6 large eggs, at room temperature
1 1/4 cups/300 milliliters buttermilk, at room temperature
12 ounces/340 grams (about 2 3/4 heaping cups) raspberries (thawed, if frozen)
3/4 cup/150 grams granulated sugar
1 1/2 cups/360 milliliters heavy cream
Lemon zest or sprinkles, for finishing (optional)

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
  • In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
  • In a medium bowl, whisk the flour, baking powder and salt.
  • Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
  • Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
  • Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
  • Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
  • While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
  • Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
  • In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
  • With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
  • Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.

RASPBERRY LEMON CAKE



Raspberry Lemon Cake image

Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 30

3 large eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon zest
CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 large eggs, room temperature
1/2 cup lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate
FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Steps:

  • For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.

Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.

More about "raspberry lemon pudding cake recipes"

RASPBERRY LEMON PUDDING CAKES RECIPE -SUNSET MAGAZINE
raspberry-lemon-pudding-cakes-recipe-sunset-magazine image
2009-07-02 Whisk in flour, butter, lemon zest and juice, and milk until blended. 3. In a deep bowl with a mixer on high speed, beat egg whites and cream of …
From sunset.com
4/5 (18)
Total Time 1 hr 20 mins
Cuisine American
Calories 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.


RASPBERRY LEMON PUDDING CAKES RECIPE | MYRECIPES
raspberry-lemon-pudding-cakes-recipe-myrecipes image
2009-06-19 Directions. Step 1. Preheat oven to 350°. Set 6 ramekins (2/3 cup size) in a 9- by 13-in. baking pan. Advertisement. Step 2. In a medium bowl, …
From myrecipes.com
5/5 (11)
Total Time 50 mins
Servings 6
Calories 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 RASPBERRY BUNDT CAKE - MARSHA'S BAKING …
lemon-raspberry-bundt-cake-marshas-baking image
2019-11-01 For the Cake. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk …
From marshasbakingaddiction.com


RASPBERRY & SALTED LEMON PUDDING CAKE WITH TOASTED …
raspberry-salted-lemon-pudding-cake-with-toasted image
2019-09-24 How to make our Raspberry & Salted Lemon Pudding Cake with Toasted Italian Meringue: 1. Preheat the oven to 180°C (160°C fan forced). Line a 15x28cm, 7cm-deep slice tin with baking paper. To make a custard, place the …
From mindfood.com


LEMON RASPBERRY CAKE - KITCHEN CONFIDANTE®
lemon-raspberry-cake-kitchen-confidante image
2011-03-31 Allow batter to rest. In a blender, blend the lemon juice, raspberries, framboise liqueur, and sugar. Blend until smooth. Take one ounce of the raspberry mixture, straining if desired, and drizzle lightly on top of the cake …
From kitchenconfidante.com


RASPBERRY LEMON CREAM CAKE - CANADIAN LIVING
raspberry-lemon-cream-cake-canadian-living image
2007-11-26 Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour. In bowl, beat cream; fold one-third into lemon …
From canadianliving.com


LEMON RASPBERRY POKE CAKE - THE COUNTRY COOK
lemon-raspberry-poke-cake-the-country-cook image
2021-04-11 Preheat oven to 350F degrees. Prepare cake mix according to package directions. Using the handle of a wooden spoon, poke holes in the warm cake. In a medium bowl, whisk together ¾ cup preserves with 4 tablespoon …
From thecountrycook.net


RECIPE: LEMON RASPBERRY PUDDING CAKE - ST. LOUIS …
recipe-lemon-raspberry-pudding-cake-st-louis image
2016-03-23 As the cake bakes, it separates into two layers. The top becomes one of the lightest cakes ever, and the bottom forms into an intense lemon pudding. Feel free to substitute blueberries instead of raspberries if desired. …
From stlmag.com


THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY …
the-best-lemon-raspberry-cake-recipe-baker-by image
2016-08-02 1 cup fresh raspberries. Instructions. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick …
From bakerbynature.com


LEMON RASPBERRY PUDDING CAKE - PASTRIES LIKE A PRO
lemon-raspberry-pudding-cake-pastries-like-a-pro image
2016-03-07 Squeeze ⅓ cup lemon juice. Set aside. Whisk the flour, salt and ⅔ cup sugar together. Whisk the yolks, milk, rind and juice in a small bowl. Add to the flour and whisk until completely blended. Beat whites until soft peaks form; …
From pastrieslikeapro.com


RASPBERRY LEMON JELLO POKE CAKE - FAVORITE FAMILY …
raspberry-lemon-jello-poke-cake-favorite-family image
2021-03-17 Let cake cool completely – about 1 hour. Level the top of the cake if desired. Using a fork, poke small holes all over the top of the cake. Boil 1 cup water in a small saucepan and pour into a small bowl. Add raspberry Jell-o …
From favfamilyrecipes.com


LEMON AND RASPBERRY CAKE! - JANE'S PATISSERIE
2020-02-29 Cakes. Preheat your oven to 180C/160C Fan and line three 8"/20cm tins with parchment paper, and leave to the side. Beat together your Butter and Sugar for 3-4 minutes until light and fluffy! Add in your Self Raising Flour, Eggs and Lemon Zest and beat again for a a couple of minutes till smooth.
From janespatisserie.com


EASY RASPBERRY LEMON CAKE | CUTEFETTI
2019-07-17 Preheat oven according to cake mix instructions. Thoroughly grease two cake pans. Prepare cake mix according to package instructions then add in dry pudding mix. Mix until fully blended. Fold in the raspberries (reserving some for garnish if desired). Pour batter evenly between two cake pans.
From cutefetti.com


RASPBERRY PUDDING CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Raspberry Pudding Cake - King Arthur Baking best www.kingarthurbaking.com. Instructions Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins. For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and set aside.
From therecipes.info


7 SWEET AND TART LEMON RASPBERRY TREATS - ALLRECIPES
2021-03-22 Credit: lutzflcat. Raspberries and lemons combine to make a perfectly sweet and pucker-inducing pair. Raspberry's juicy brightness and lemon's sharp, fresh presence are a match made in dessert-heaven. From a hearty oatmeal crumble to a layered mousse cake, this classic flavor combination has the delicious tang that keeps us coming back.
From allrecipes.com


RASPBERRY LEMON POKE CAKE - INSIDE BRUCREW LIFE
2022-05-27 Spread warm raspberry preserves over the top of the milk soaked cake. Refrigerate for a few hours to chill completely. Add the toppings. Beat the room temperature cream cheese and lemon curd in a small bowl until creamy, then fold in a container of whipped cream. Spread evenly on top of the cake. Chill and serve.
From insidebrucrewlife.com


FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Our Best Butter Tart-Inspired Recipes. Food Network Canada Editors. Great Canadian Cookbook. Three Simple Ways to Cook Bannock. 4.3. 1 loaf. Fire Masters . Chef Jenni Lassard’s Take on Outdoor Grilling, Pork and Fire Masters. Amber Dowling. Bake With Anna Olson. Anna Olson's Classic Cornbread. 2.9. 50 min. 16 - 25 servings. Fire Masters. Watch and Listen to …
From foodnetwork.ca


RASPBERRY LEMON LOAF CAKE - CONFESSIONS OF A BAKING QUEEN
2018-06-04 Loaf Cake. Preheat oven to 350F/180C and grease a 9X5 loaf pan. In a medium bowl combine flour, baking powder, and salt. Set aside. In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture.
From confessionsofabakingqueen.com


LEMON RASPBERRY PUDDING CAKES - FOODSMITHS
2021-03-31 Choosing a selection results in a full page refresh. Press the space key then arrow keys to make a selection. Use left/right arrows to navigate the …
From foodsmiths.com


RASPBERRY LEMON ICEBOX CAKE RECIPE - THE BEST CAKE RECIPES
2020-03-19 Instructions. In a small bowl, whisk together the pudding and milk until smooth. Fold in all but ¾ cup of Cool Whip. In another small bowl, mix together the lemon pie filling and remaining ¾ cup Cool Whip. Place 7 crackers in a single layer in a 9×13 baking dish. Spoon half of the pudding mix over the graham crackers.
From thebestcakerecipes.com


LEMON PUDDING CAKE WITH RASPBERRY SAUCE RECIPE
2012-04-20 The best delicious Lemon Pudding Cake With Raspberry Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Pudding Cake With Raspberry Sauce recipe today! Hello my friends, this Lemon Pudding Cake With Raspberry Sauce recipe will not disappoint, I promise! Made with simple ingredients ...
From bakerrecipes.com


RASPBERRY CAKE WITH LEMON BUTTERCREAM • THE PERFECT CAKE!
Beat in the egg yolks, one at a time, along with the vanilla. In a separate bowl beat the egg whites until soft peaks form. Whisk together the flour, baking powder, salt, and baking soda. Add the dry ingredients to the butter mixture alternately with the yogurt …
From theviewfromgreatisland.com


LEMON PUDDING CAKES WITH MARBLED RASPBERRY CREAM
2008-02-21 Bake in centre of 350¡F (180¡C) oven until puffed and set, 35 minutes. (Make-ahead: Remove from water and let cool; cover and refrigerate for up to 12 hours. Rewarm as above in water in oven but for only 10 minutes.) Marbled Raspberry Cream: Press raspberries through sieve into bowl. In large bowl, whip cream; using small spatula, swirl in ...
From canadianliving.com


LEMON PUDDING CAKE WITH RASPBERRY SAUCE RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RASPBERRY LEMON CAKE - KING ARTHUR BAKING
To make the cake: Combine the milk, egg whites, vanilla, Fiori di Sicilia, and lemon zest in a large measuring cup; set aside. In the bowl of a stand mixer fitted with a paddle, mix together the flour, granulated sugar, baking powder, and salt at low speed. Add the butter and mix until the mixture looks sandy.
From kingarthurbaking.com


LEMON RASPBERRY CAKE RECIPE - SOUTHERN LIVING
Whisk together flour, baking powder, and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition. Beat in lemon juice. Divide batter evenly between prepared pans; spread evenly in pans. Step 3.
From southernliving.com


LEMON RASPBERRY CAKE (6 INCH LAYER CAKE) - HOMEMADE IN THE …
2022-04-13 Instructions. Preheat oven to 350F. Lightly grease two 6-inch round cake pans then line the bottoms with parchment paper. In a medium bowl, sift together the flour and cornstarch then stir in baking soda and salt.
From chocolatemoosey.com


LEMON CAKE WITH RASPBERRY FILLING RECIPE : OPTIMAL RESOLUTION …
Step 2. Mix cake mix, raspberry preserves, sour cream, milk, eggs, and vegetable oil together in a large bowl until batter is well mixed; pour into the prepared baking dishes. Step 3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
From recipeschoice.com


LEMON PUDDING CAKES WITH RASPBERRY SAUCE — VEE THE BAKER BY …
2022-05-13 This recipe post is sponsored by Imperial Sugar . However, all opinions and suggested tips are my own. Thank you for checking out this recipe. Lemon pudding cakes, such as these, are a mini-celebration in a single cake-a sweet little gift or a delicious indulgence. This small cake constitutes
From veethebaker.com


BUTTERMILK RASPBERRY CAKE -A QUICK, EASY AND DELICIOUS RASPBERRY …
Jul 7, 2020 - A quick, easy and delicious raspberry buttermilk cake, made with fresh or frozen raspberries. A perfect cake to enjoy any time of day! Jul 7, 2020 - A quick, easy and delicious raspberry buttermilk cake, made with fresh or frozen raspberries. A perfect cake to enjoy any time of day! Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


EASY RASPBERRY LEMON BUNDT CAKE - LET'S DISH RECIPES
Grease and flour a 10 cup bundt pan. In a large bowl, combine cake mix plus other ingredients listed on the box, along with sour cream, vanilla pudding mix and lemon zest. Beat with an electric mixer until smooth. In a small bowl, gently toss the …
From letsdishrecipes.com


TRUE LEMON PUDDING CAKES WITH RASPBERRY SAUCE – TRUE CITRUS
2022-06-18 Directions. Preheat the oven to 350 degrees. Lightly grease six 3/4 cup ramekins. Place in a large roasting pan lined with a kitchen towel. In the bowl of a stand mixer, combine the egg yolks, milk, True Lemon and water. Beat on medium speed until frothy, about 2 minutes. Add the butter, sugar, flour and salt and beat until smooth.
From truelemon.com


MOM'S LEMON JELLO CAKE - THERESCIPES.INFO
2022-02-18 Grab a large mixing bowl, combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup of lemonade frozen concentrate, and 1/2 cup of water. 2. Beat for 2 minutes until fluffy and smooth. 3. Bake for 20-25 minutes in a …
From therecipes.info


RASPBERRY PUDDING CAKE - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Butter an 8" square pan, or eight 8-ounce ramekins. For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and set aside. Cream the butter and sugar together in a mixing bowl until light. Add the vanilla and egg, mixing to combine.
From kingarthurbaking.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 »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #desserts     #low-fat     #cakes     #dietary     #low-sodium     #low-saturated-fat     #low-in-something

Related Search