Unforgettable Lemon Pudding Cake
This Unforgettable Lemon Pudding Cake takes your average lemon cake recipe to the next level! It's an easy recipe with cake mix, so you don't have to fuss over making a delicious dessert everyone will go crazy for. Get the full recipe here:
Citrus Pudding Cake
Citrus Pudding Cake
4 eggs, separated
1 1/2 cups milk
1 cup sugar
2 tablespoons butter
1 tablespoon grated citrus zest
6 tablespoons freshly squeezed citrus
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
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Claire Saffitz Blood Orange Pudding Cake Recipe | Dessert Person
Claire Saffitz Blood Orange Pudding Cake Recipe | Dessert Person
I’ve been captivated by the idea of a pudding cake ever since I saw a recipe for one by the pastry chef Kristen Murray of Maurice luncheonette in Portland, Oregon, many years ago. Prepared more like a soufflé than a cake, it’s a mixture of citrus juice, dairy, egg yolks, and flour, lightened with beaten egg whites and baked in a water bath.
As it bakes, the egg whites rise to the surface and the batter miraculously separates into a light sponge on top and a curdlike layer on the bottom. The typical all-lemon version is lovely, but here I use blood oranges for their vibrant color and sweet-tart flavor. You can leave the cake in the baking dish for serving, but I prefer to turn it out so the pudding layer is on top. Serve it with fresh blood orange slices for a bright and light winter dessert.
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Blood Orange Pudding Cake Ingredients:
Butter for the baking dish
2⁄3 cup fresh blood orange juice (5.3 oz / 150g), from 4 medium or 3 large blood oranges
1⁄2 cup plain whole-milk Greek yogurt (4.2 oz / 120g), at room temperature
1⁄3 cup fresh lemon juice (2.7 oz / 77g)
1 teaspoon finely grated blood orange zest
2⁄3 cup plus 2 tablespoons sugar (5.6 oz / 158g)
5 large eggs (8.8 oz / 250g), whites and yolks separated, at room temperature
4 tablespoons unsalted butter (2 oz / 57g), melted and cooled
1⁄2 cup all-purpose flour (2.4 oz / 68g)
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
4 medium blood oranges, for serving
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Lemon Pudding Poke Cake
Lemon Pudding Poke Cake is a semi-homemade dessert that is sweet, creamy and luscious. It's an easy make-ahead recipe that that will delight any lemon lover! Get the complete recipe:
Simple Lemon Pudding Cake
Simple Lemon Pudding Cake is super moist, so light, uses only a few ingredients and perfect for any occasion! This recipe is a definite keeper!
Kardea Brown's Lemon Pudding Pound Cake | Delicious Miss Brown | Food Network
Kardea adds instant lemon pudding mix to her lemon pound cake to make it extra moist!
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Lemon Pudding Pound Cake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 2 hr 35 min (includes cooling time)
Active: 25 min
Yield: 8 to 12 servings
Ingredients
Cake:
Nonstick cooking spray, for the pan
3 cups all-purpose flour
One 3.4-ounce package instant lemon pudding mix
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup vegetable oil
2 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1 cup whole milk
Lemon Drizzle:
1 cup confectioners' sugar, plus more as needed
Juice of 1 small lemon (1 1/2 tablespoons)
2 teaspoons pure vanilla extract
Directions
For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it’s too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
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Kardea Brown's Lemon Pudding Pound Cake | Delicious Miss Brown | Food Network