Lemon Cake Recipe With Lemon Pudding

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Listing Results Lemon Cake Recipe With Lemon Pudding

Just Now Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add …

Rating: 5/5(182)
Calories: 165 per serving
1. 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.
2. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
3. 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.

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6 hours ago Lemon Poppy Seed Pudding Cake With Strawberry Topping Lemon Pudding Whipped Topping With Strawberries All She Cooks. poppy seeds, whipped cream, lemon cake mix, lemon pudding, lemon pudding and 5 more.

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Just Now A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking …

Rating: 5/5
Category: Dessert
Servings: 6-8
Total Time: 1 hr
1. Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
2. In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
3. Whip the egg whites until soft peaks form, then gently fold them into the batter.
4. Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

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2 hours ago 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 …

Rating: 5/5(23)
Total Time: 1 hr 10 mins
Category: Dessert
Calories: 209 per serving
1. Preheat oven to 350°F.
2. Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
3. Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
4. Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.

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1 hours ago Low carb sugarfree lemon pudding cake Lemon pudding . 2 hours ago Warm Lemon Pudding Cakes - Keto Recipe. Keto lemony goodness! These warm and gooey pudding cakes are the perfect spring dessert. Sugar free and grain free so you can indulge at your leisure! Only 3.5 g total carbs per serving. Make mom .

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4 hours ago Add the cake mix, dry pudding mix, water, and vegetable oil. Beat at medium speed for 10 minutes. Pour the batter into the greased pan. Bake the cake for about 50 minutes, or until a wooden pick or cake tester inserted in the center comes out clean. Place the pan on a wire rack and let the cake cool for about 15 minutes.

Rating: 4.2/5(166)
Total Time: 1 hr
Category: Dessert, Cakes, Cake
Calories: 314 per serving

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Just Now The recipe is the same meaning, it still calls for a lemon cake mix, lemon instant pudding, and then a few mix-ins to make the boxed cake mix taste homemade, but there are …

Rating: 5/5(8)
Category: Dessert
Cuisine: American
Calories: 398 per serving
1. Heat oven to 350°. Prepare three 9-inch cake pans by spraying with cooking spray. Set aside.
2. In a large mixing bowl, or you can use the bowl of a stand mixer, add the dry cake mix, instant pudding, sour cream, oil, milk, whole milk, and eggs. Beat on low speed, increasing speed as needed, until the batter is well combined. The batter will be thick and that's ok.
3. Divide cake batter evenly between the three prepared cake pans. The layers will be thin but don't worry cause as they cook they will bake up higher.
4. Cook for 18-20 miutes. Use a toothpick inserted into the middle to ensure it's cooked all the way. You want the toothpick coming out with moist crumbs NOT wet batter.

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8 hours ago HOW TO MAKE LEMON CAKE. Step 1: Preheat oven to 350°F. Grease 9×13 baking pan. Step 2: Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding

Rating: 5/5(28)
Category: Breakfast, Brunch, Dessert
Servings: 12
Total Time: 45 mins
1. Preheat oven to 350°F. Grease 9x13 baking pan.
2. Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.
3. Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare a syrup.
4. To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.

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8 hours ago Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed. …

Rating: 5/5(3)
Total Time: 1 hr 25 mins
Category: Dessert
Calories: 3886 per serving
1. Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
2. Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
3. Cool in pan 15 minutes; remove from pan.
4. To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.

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5 hours ago 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. …

Rating: 5/5(13)
Category: Desserts
Servings: 2
Total Time: 55 mins
1. Preheat oven to 325°. In a bowl, beat egg yolk.
2. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth.
3. Beat egg white until stiff peaks form; gently fold into lemon mixture.
4. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan.

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2 hours ago Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.In a large bowl, whisk …

Cuisine: American
Total Time: 1 hr 5 mins
Category: Desserts
Calories: 248 per serving
1. Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
2. In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
3. In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
4. Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.

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1 hours ago Stir in flour, milk, butter, lemon juice, and lemon zest. Step 3. In a large, clean bowl, whip egg whites and salt until firm (but not dry) peaks form. Stir one-quarter of beaten whites into egg yolk mixture until blended, then gently fold in remaining whites. Step 4.

Rating: 4/5(1)
Calories: 160 per serving
Servings: 6

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5 hours ago Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside. STEP 3. …

Rating: 4.1/5(19)
Calories: 300 per serving
Servings: 6
1. Heat oven to 350°F.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy, stiff peaks form. Set aside.
3. Combine remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks, lemon juice and lemon zest; continue beating until well mixed. Add flour and salt. Beat at low speed until well mixed. Stir in milk. Gently stir in beaten egg whites.
4. Pour mixture into ungreased 1 1/2-quart casserole dish. Place casserole into 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into baking pan to 1/2-inch depth. Bake 45-55 minutes or until golden brown. Remove casserole dish from water; cool 10 minutes. Sprinkle with powdered sugar, if desired.

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3 hours ago Gently fold egg whites into lemon mixture. Step 3. Butter a 4- to 5-cup straight-sided shallow baking dish or soufflé dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch. Step 4.

Servings: 4
Calories: 243 per serving

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3 hours ago Instructions; Preheat oven to 350. Lightly grease 2 round baking pans. Using a stand or a hand mixer, blend cake mix, pudding mix, and oil together.

Rating: 4.6/5(18)
Estimated Reading Time: 4 mins
Servings: 12
Total Time: 50 mins
1. Preheat oven to 350.
2. Lightly grease 2 round baking pans.
3. Using a stand or a hand mixer, blend cake mix, pudding mix, and oil together.
4. Add eggs one at a time, mixing between additions.

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1 hours ago Insanely delicious!!! Tangy lemon flavor like a lemon meringue pie (my favorite dessert since childhood), but without the fuss of making a pie crust. Very satisfying, with …

Rating: 4.6/5(7)
Calories: 185 per serving
Total Time: 1 hr 10 mins
1. Preheat oven to 350 degrees F. Coat eight 4- to 6-ounce (1/2- to 3/4-cup) ovenproof ramekins or custard cups with cooking spray; place in a large deep roasting pan or baking dish. Put a kettle of water on to boil for the water bath.
2. Whisk 3/4 cup granulated sugar, flour and salt in a medium bowl. Make a well in the dry ingredients. Add milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.
3. Beat egg whites in a mixing bowl with an electric mixer on medium speed until soft peaks form (see Tip). Gradually add the remaining 1/4 cup sugar and continue beating until stiff and glossy. Fold the egg whites into the batter (it will be thinner than other cake batter and it's OK if it's a little lumpy). Evenly divide among the prepared ramekins placed in the roasting pan.
4. Place the roasting pan in the oven and carefully pour in enough boiling water to come almost halfway up the sides of the ramekins.

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4 hours ago Let cake cool slightly or almost cooled. Beat together lemon pudding mix and two cups of milk with wire whisk for two minutes. Pour into the holes of the cake. Beat heavy …

Rating: 4.9/5(23)
Total Time: 1 hr 40 mins
Category: Cakes
Calories: 331 per serving
1. Prepare and bake lemon cake according to directions on the box for a 9 x 13 cake (typically 28 to 35 minutes). Remove the cake oven and poke holes into the cake with the handle of a wooden spoon or straw. Let cake cool slightly or almost cooled.
2. Beat together lemon pudding mix and two cups of milk with wire whisk for two minutes. Pour into the holes of the cake.
3. Beat heavy cream, vanilla, and powdered sugar until soft to medium peaks form.
4. Crush lemon Oreos in blender, food processor or with rolling pin. Fold crushed cookies into whipped cream.

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1 hours ago 1/2 teaspoon salt. 1 1/2 cups milk. Have eggs at room temperature. Separate yolks and whites into separate bowls. Beat egg yolks, lemon juice, lemon peel, lemon extract or oil and butter until thick and lemony colored. Mix sugar, flour, and salt on a sheet of wax or parchment paper. Stir half of the flour mixture into the egg yolk mixture.

Rating: 5/5(1)

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3 hours ago 7 Up Cake Recipe – Best Cooking recipes In the world. 1 hours ago 1 lemon cake mix I used Duncan Hines 16.5 ounce Lemon Supreme Signature Cake Mix. 1 3.4 ounce Jello Instant Lemon Pudding. 4 eggs. 1 1/4 cups 7-up or any lemon lime drink. 3/4 cup vegetable oil Ingredients for Pineapple Filling 1 20 ounce can crushed ….

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9 hours ago Lemon Pudding Cake Mix Recipe - The Spruce Eats great www.thespruceeats.com. Add the cake mix, dry pudding mix, water, and vegetable oil. Beat at medium speed for 10 minutes. Pour the batter into the greased pan. Bake the cake for about 50 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.

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9 hours ago 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.

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5 hours ago Pre-heat oven to 350° F . Grease and flour a 10-inch bundt pan. Place pudding mix, cake mix, eggs, water, and oil in a large mixing bowl. Using …

Rating: 4/5(4)
Total Time: 35 mins
Category: Cakes
Calories: 288 per serving
1. Pre-heat oven to 350° F . Grease and flour a 10-inch bundt pan.
2. 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.
3. 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.
4. 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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3 hours ago Heat oven to 350 degrees. Prepare cake as directed on package. Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk …

Category: Puddings

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4 hours ago Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish. Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, …

Rating: 4.9/5(38)
Category: Dessert
1. Preheat oven to 350°F (177°C). Grease 6-7 six ounce ramekins with butter or nonstick spray. Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish.
2. Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract together in a large bowl. Whisk in the flour, salt, and 3/4 cup (150g) of sugar until combined. Set aside.
3. In a medium bowl using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high high speed into soft foamy peaks, about 1-2 minutes. Sprinkle the remaining 1/4 cup (50g) of sugar on top, then beat into stiff glossy peaks, about 1-2 minutes. (Stiff peaks hold their shape when you lift the beaters/whisk.)
4. Spoon about 1/3 of the egg whites into the lemon batter. Working slowly and carefully so as not to deflate the egg whites, gently fold together until combined. Gently fold in another 1/3 of the egg whites until combined, then fold in the remaining egg whites. Batter will be thick and airy.

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8 hours ago Stir in the lemon curd and mix to combine. The mixture should be smooth. Pour the lemon curd pudding mixture over the cake making sure the luscious lemon mixture sinks into …

Rating: 5/5(11)
Total Time: 3 hrs 55 mins
Category: Dessert
Calories: 244 per serving
1. Prepare the cake mix according to package directions. Stir in 2 teaspoons of lemon zest and bake in a 9 x 13 baking pan until a toothpick inserted into the middle comes out clean.
2. In a medium mixing bowl, combine the pudding mix and milk until well combined. Stir the lemon curd into the pudding and mix until smooth.
3. Stir the cool whip and then spread over the cool cake. Sprinkle with the remaining lemon zest. Refrigerate for 2 hours. Garnish with lemon slices (optional).

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9 hours ago The lemon cheesecake recipe (except for the suggestion to add crumbs and a lemon slice) comes from General Foods Kitchens and was printed on the box of Jello Instant …

Reviews: 2
Category: Dessert
Cuisine: American, Baking
Total Time: 5 mins
1. In a large mixing bowl, beat together the cream cheese and 1/2 cup milk until smooth, about 1 minute.
2. Add the remaining 1 1/2 cups milk and instant lemon pudding powder. Beat until smooth.
3. Pour into the graham cracker crust and refrigerate until serving. Garnish with graham cracker crumbs and lemon slice if desired. Enjoy!

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Just Now Step 1. Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a …

Rating: 3.9/5(239)
Estimated Reading Time: 1 min
Servings: 8
1. Preheat oven to 325°. Butter a shallow 1½–2-qt. baking dish, then sprinkle with granulated sugar. Stir buttermilk, crème fraîche, lemon zest, and lemon juice in a medium bowl just to combine and set aside.
2. Using an electric mixer on high speed, beat 4 Tbsp. butter and ¾ cup granulated sugar in a large bowl until well combined, about 4 minutes. Add egg yolks 1 at a time, beating to blend between additions and scraping down sides of bowl as needed.
3. Reduce mixer speed to low and, with motor running, add reserved buttermilk mixture in 3 additions, alternating with flour in 2 additions, beginning and ending with buttermilk mixture (batter will be extremely loose).
4. Using an electric mixer with clean, dry beaters, beat egg whites and salt on high speed in a medium bowl until soft peaks form. Fold egg whites into pudding cake batter in 3 additions, just barely blending after each addition.

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6 hours ago Lemon pudding cake with intense lemon flavor, gooey lemony sauce at bottom and perfect sponge cake on top is a treat to taste buds at any time. This low fat lemon flavored cake dessert is so easy to prepare that even amateurs cannot go wrong with it. Follow this recipe to prepare fluffy, thick and light cake dessert for perfect Christmas celebration.

Servings: 4
Estimated Reading Time: 2 mins

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1 hours ago Instructions. To prepare the lemon pudding-cake: Preheat the oven to 325 degrees. Prepare six to eight 6-Ounce Ramekin (or one 8 cup soufflé dish) by coating them …

Rating: 4.4/5(9)
Category: Cake
Cuisine: Dessert
Estimated Reading Time: 4 mins
1. To prepare the lemon pudding-cake: Preheat the oven to 325 degrees. Prepare six to eight 6-Ounce Ramekin (or one 8 cup soufflé dish) by coating them well with the soft butter and then sugar. Set the ramekins in a roasting pan that has a kitchen towel laid out on the bottom. The towel allows a bit more insulation for the puddings when baked. Set the roasting pan aside.
2. In a bowl mix together the flour, 3/4 cup sugar and salt. Rub the zest into the flour mixture. Set aside.
3. Whisk together the buttermilk, lemon juice and egg yolks. Set aside.
4. Beat the egg whites with 1 tablespoon sugar until just soft peaks. Be sure not to over beat or they will be grainy and not incorporate into the batter well.

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5 hours ago How To Make Lemon Pudding Cakes. Prep: Preheat the oven to 350°F (180°C). Butter an 8-inch square glass baking dish, or 6 individually sized ramekins. In bowl, combine …

Rating: 4.5/5(37)
Total Time: 55 mins
Category: Cake, Dessert
Calories: 288 per serving
1. Prep: Preheat the oven to 350°F (180°C). Butter an 8-inch square glass baking dish, or 6 individually sized ramekins. In bowl, combine together the sugar and flour; set aside.
2. Whip the whites: Place egg whites in a medium sized bowl and beat on high speed for 4 to 5 minutes or until stiff peaks form.
3. Whip the yolks: Add the egg yolks to a medium size bowl and beat on medium-high speed until the yolks are thick and lightened in colour. Add the butter, lemon zest and juice; beat for 1 more minute on medium speed. Alternately beat in flour/sugar mixture and milk, making 5 additions of flour and 4 of milk.
4. Finish the batter: Fold in the egg whites with a spatula. Transfer to the prepared baking dish or ramekins. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish or ramekins.

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8 hours ago Set aside. Whisk together the egg yolks, lemon zest, lemon juice, milk, salt, and butter in a large bowl. Add the sugar and flour. Whisk until smooth. Using the bowl of an …

Servings: 6
Total Time: 453152 hrs 2 mins
1. Set a rack in the middle position and preheat the oven to 350 degrees Fahrenheit.
2. Spray six 6 -oz ramekins with nonstick cooking spray. Set aside.
3. Whisk together the egg yolks, lemon zest, lemon juice, milk, salt, and butter in a large bowl. Add the sugar and flour. Whisk until smooth.
4. Using the bowl of an electric mixer, beat the egg whites until soft peaks form.

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4 hours ago Stir in the lemon zest, lemon juice and milk. Using an electric mixer on high speed, whip the egg whites until foamy. Sprinkle in the remaining 1/4 …

Rating: 5/5(1)
Total Time: 1 hr
Servings: 8

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9 hours ago Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally …

Servings: 12
Total Time: 1 hr 30 mins
Category: Desserts, Cakes, Lemon Cake Recipes
Calories: 435 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. Combine cake mix, water, eggs, butter, instant pudding mix, and 1 tablespoon lavender in a large bowl. Beat with an electric mixer on medium-low speed, occasionally scraping down sides, until smooth, about 2 minutes. Pour into the prepared tube pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool cake in the pan, 10 to 15 minutes. Invert onto a wire rack and allow to cool completely, about 30 minutes.
4. Mix lemon frosting and 2 tablespoons lavender together in a small bowl until combined. Spread over cooled cake.

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9 hours ago How to Make Lemon Pudding Cake. Step 1: In a large bowl, whisk the milk and pudding mix together, until smooth. Beat in the lemon cake mix at medium speed until well …

Rating: 5/5(4)
Total Time: 40 mins
Category: Cake
Calories: 211 per serving
1. In large bowl whisk milk with pudding mix. Add in dry cake mix. Stir until blended. Fold in white chocolate chips.
2. Pour batter into a greased 13x9 baking dish. Bake according to cake mix (for a 13x9 cake).
3. Remove from oven and cool completely. Refrigerate 2 hours or until serving. Frost with cool whip and enjoy!

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6 hours ago Lemon Blueberry Bundt Cake. Heat oven to 350 degrees. Combine lemon cake mix, pudding, oil, milk, eggs and sour cream. Mix until smooth. Fold in blueberries. Pour batter into a greased & floured bundt pan. Bake 45-55 minutes. Flip pan over on a plate and allow to cool for at least 30 minutes.

Estimated Reading Time: 50 secs

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6 hours ago How to make lemon pudding cake. Preheat oven to 350° F (180° C). Combine sugar and flour in a medium bowl and set aside. Separate egg yolk from whites. Beat egg …

Rating: 5/5(4)
Total Time: 1 hr
Category: Dessert
Calories: 264 per serving
1. Preheat oven to 350° F (180° C). Combine sugar and flour in a medium bowl and set aside.
2. Separate egg yolk from whites. Beat egg whites on high speed until stiff, about 1-2 minutes. Set aside.
3. Whisk together the egg yolks, lemon juice and zest just until homogeneous. Alternate between adding the dry ingredients (sugar/flour mixture) and the coconut milk, stirring after each addition until combined.
4. Gently fold beaten egg whites with the lemon cake batter. Pour into either an ungreased 2-quart baking dish or 6 to 8 individual ramekins.

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Just Now Sweet Memories of Mom's Tangy Lemon Pudding Cake. As a kid, our family had dessert almost every night. My mom made a lot of treats from box mixes, and my all-time favorite was lemon pudding cake. Seems nowadays no one has even heard of this dessert, and I don’t think you can buy the mix anymore.

Estimated Reading Time: 4 mins

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6 hours ago 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 …

Rating: 5/5(36)
Author: Lori Longbotham
Cuisine: American
Category: Dessert
1. 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.
2. 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.
3. 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.

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9 hours ago 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 …

Rating: 5/5(10)
Calories: 454 per serving
Category: Cake, Dessert
1. Preheat the oven to 350°F. Generously butter and flour a 2-piece tube pan and set aside.
2. Sift together the flour, pudding mix, baking powder and salt, set aside.
3. In the mixing bowl of a stand mixer, beat together the sugar, melted butter, vegetable oil, lemon zest, lemon and vanilla extracts.
4. Lower the speed of the mixer and add the eggs one at a time beating well after each addition.

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6 hours ago This self-saucing Lemon Pudding Cake recipe has a soft, pillowy top layer and a delicious pudding layer underneath. Sprinkled with a little powdered sugar, this lemony sweet …

Servings: 6
Total Time: 45 mins
Category: Dessert
Calories: 316 per serving
1. Preheat oven to 350 degrees Fahrenheit. Grease a 1.5 quart baking dish or 8x8 baking pan with vegan butter or cooking spray.
2. In a large bowl, whisk together cane sugar and lemon zest. Then add almond flour, baking powder, arrowroot, and salt. Whisk to combine. Stir in lemon juice, melted vegan butter, almond milk, and vanilla extract until smooth.
3. Transfer batter to prepared pan. Smooth top with spatula. Gently pour boiling water evenly over the top of the batter (do not stir). Bake for 28 to 32 minutes or until top starts to crackle and the sides start pulling away from the pan.
4. Allow to cool at least 10 minutes before serving. Sprinkle with organic powdered sugar. Serve with ice cream or coconut whipped cream if desired. Best served warm.

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8 hours ago Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. In a large mixing bowl, combine 1 box cake mix, 1 box lemon pudding mix, 2 eggs, 1/2 cup vegetable oil, and 1 teaspoon lemon extract. Mix on medium speed for about 2 minutes. Measure out 1 tablespoon dough rounds and place on cookie sheet leaving space between each one.

Servings: 30
Estimated Reading Time: 1 min

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3 hours ago Preheat oven to 350 degrees. Whisk egg whites with a hand or stand mixer until stiff peaks form. In a separate bowl, mix together egg yolks, coconut milk, honey, vanilla, lemon juice and zest, and sea salt.

Servings: 4
Estimated Reading Time: 4 mins

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Just Now Remove the pan from the oven and place on a wire rack. Immediately prepare the glaze by combining the powdered sugar and lemon juice and mix until it is a …

Rating: 5/5(8)
Total Time: 50 mins
Servings: 8
Calories: 599 per serving

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3 hours ago Heat oven to 350 F. Featured Video. Butter an 8-inch square baking dish or 1 1/2-quart souffle dish. In a large mixing bowl, beat butter, sugar, and lemon zest together until light and creamy. Beat in egg yolks until well blended. Stir in flour; add the half-and-half or milk and lemon juice. Beat slowly until well blended.

Calories: 300
Saturated Fat 7g: 35%
Cholesterol 175mg: 58%
Total Fat 14g: 18%

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Frequently Asked Questions

How do you make homemade lemon pudding?

Directions On med-hi heat, bring sugar and water to a boil. Mix cornstarch, lemon juice and lemon extract. Stir into boiling mixture. Beat the egg yolks and stir about 1/4 cup of the hot mixture into them. Quickly stir this into the hot mix. Spoon into dessert cups. Chill.

What are the ingredients in lemon cake?

Directions In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Pour into a 13x9-in. Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth.

What is the best lemon cake mix?

Directions Preheat oven to 350°F and grease bundt pan. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes.

What is the best lemon pound cake recipe?

Directions. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes then remove from pan and let cool completely. Sprinkle with confectioner's sugar or frost with lemon frosting, if desired.

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