How to make the lightest, fluffiest, most intensely flavored Lemon Pudding Cakes!
These lemon pudding cakes are incredibly light, fluffy, pillowy soft and intensely flavored!
When you dig a spoon into this pudding you’ll find two distinct layers. The top layer is a soft, light lemon cake similar to soufflé.
On the bottom you’ll find a rich, velvety layer of lemon pudding that’s not too thick and not too thin. This textural combo is dessert perfection!
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Baked Lemon Pudding
This Baked Lemon Pudding is a delectable dessert with an irresistibly light and airy texture. Its wonderful taste is unforgettably lemony and delicious and one you won't want to miss! With origins tracing back to the shores of Ireland, this sweet lemon treat is effortless to prepare and perfect for all seasons.
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Full Recipe and Instructions:
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If you have Lemon, Make this Dessert in 10 Minutes! No-Bake, No Gelatin, Easy and Delicious!
No-bake Lemon Mousse Recipe. A citrusy and delicious dessert with a cracker crust, filled with a smooth creamy filling that almost melts in your mouth and topped with lemon cream.
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???? Lemon Mousse Ingredients:
200g Biscuits
6 tablespoons Melted Butter (80g)
Keep in the fridge for 30 minutes
4 cups Milk (950 ml)
3/4 cup Sugar (170g)
5 tablespoons Cornstarch (45g)
1/2 cup Plain Yogurt (120g)
8x11 inch cake mold (18x28 cm)
Chill in the fridge for 30 minutes
1/3 cup Lemon Juice (100 ml)
1 1/4 cups Water (300 ml)
3 tablespoons Cornstarch (25g)
1/2 teaspoon Turmeric or Food Coloring
1/4 cup Sugar (50g)
Chill in the fridge for 1 hour
Decorate with melted White Chocolate
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#lemon #dessert #recipe #lemontart #lemonmousse #lemonpie #lemoncake #nobake #cake #pie #lemon #nobakedessert #5minutedessert #10minutedessert
Lemon Pudding Cake by Tarla Dalal
Lemon Pudding Cake,
Recipe Link :
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Lemon Pudding cake
The Lemon Pudding Cake is a fabulous dessert with a refreshingly tangy flavour. It is also quite easy to make, and uses just minimal ingredients. Using lemon juice rather than essence gives this dessert a natural, tongue-tickling flavour, which is very appealing. It has a super soft texture, and tastes best when it is hot. Serve the Lemon Pudding Cake with a scoop of vanilla ice-cream for a really magical experience.
Preparation Time: 15 minutes.
Cooking Time: Nil.
Serves 6.
Baking Temperature: 180°C (360°F).
Baking Time: 50 minutes.
½ cup lemon juice
4 egg yolks
4 egg whites
1⅓ cups milk (room temperature)
1 cup sugar
½ tsp salt
½ cup plain flour (maida)
½ tsp vanilla essence
For serving
Vanilla ice-cream
Whipped cream
1. Separate the egg yolks and egg whites. Keep aside.
2. Beat the egg yolks lightly in a deep bowl using a spatula.
3. Add the lemon juice and mix well.
4. Add the milk and mix well.
5. Add the sugar and mix well till the sugar dissolves completely.
6. Add the salt and mix well.
7. Add the plain flour gradually and mix well using a whisk. Keep aside.
8. Beat the egg whites in a deep bowl using an electric beater on a slow speed, till it is thick and fluffy.
9. Add this mixture gradually to the beaten egg yolk plain flour mixture and fold it gently using a spatula.
10. Add the vanilla essence and fold it gently using a spatula.
11. Transfer this mixture into a greased baking glass dish and bake in a pre-heated oven at 180°C (360°F) for 45 minutes.
Serve hot with vanilla ice-cream or cold with whipped cream.
Lemon Pudding Cake | The best pop of lemon for Easter dessert
- This lemon pudding cake has the intense lemon flavor of a lemon meringue pie without the work, which makes it the perfect recipe to bake when spring rolls around. Since it’s super easy to make with bright lemon flavors, it makes the perfect Easter dessert. The cake has a fluffy topping with a pudding-like layer underneath, and when dusted with powdered sugar and toasted almonds, it’s a true showstopper!
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Skip ahead:
00:00 Intro
00:50 Preparing the batter
05:25 Whipping the egg whites
06:20 Folding together the mixture
07:36 Baking the cake
09:32 Tasting the cake
INGREDIENTS
- 1 cup white granulated sugar, separated
- 1 tbsp lemon zest
- 4 large eggs, whites separated
- 4 tbsp unsalted butter, melted and slightly cooled
- 1/3 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 cup lemon juice
- 1 1/4 cups whole milk
- powdered sugar (optional)
- toasted sliced almonds (optional)
INSTRUCTIONS
- Preheat the oven to 350°F. Butter a 9x13 baking dish and set it aside.
- In a large bowl, combine the sugar (reserving 1 tbsp) and lemon zest. Work the zest into the sugar until it becomes sandy and fragrant, 1 minute. Add the egg yolks to the sugar and whisk until they are pale yellow and thick, 2-3 minutes.
- Whisk in the melted butter, flour, salt, lemon juice, and milk until it is smooth.
- Separately, whip the egg whites. Whip the whites until they are foamy, and slowly pour in the reserved 1 tbsp of sugar until fluffy and hold a stiff peak. Add 1/3 of the whipped egg whites to the batter and whisk until combined. Then add the remaining 2/3 whipped egg whites and fold gently until no lumps remain.
- Pour the batter into the prepared baking dish. Bake in the preheated oven until the cake is golden and set but jiggles from the pudding underneath, 25-30 minutes.
- Once baked, remove the cake from the oven and cool for 15 minutes before sprinkling it with powdered sugar and toasted almonds, if desired.
#recipe #baking #Easter #lemon #dessert
The Healthy Lemon Pudding Cake I can't stop eating.
Lemon Pudding Cake
In this video, you'll learn how to make this delicious lemon cake from scratch with step-by-step instructions that are easy to follow.
So, if you're looking for a guilt-free dessert that won't derail your diet, this lemon pudding cake is the perfect option.
With a unique texture, this gluten-free dessert has a light and refreshing flavor that won't leave you feeling weighed down.
Plus, it's made with less sugar than traditional recipes, making it a healthier alternative that won't compromise on taste.
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This is why you'll love this healthy lemon cake:
It has light and refreshing flavor that's perfect for a spring or summer dessert!
This cake is perfect for people with gluten sensitivities!
This cake recipe is straightforward and easy to make, even for novice bakers!
This cake has a unique texture that's part cake and part pudding!
LEMON PUDDING CAKE RECIPE
(makes 6 servings)
Ingredients:
3 large eggs, separated
1/4 cup agave nectar, or maple syrup (60ml)
1/4 cup unsweetened applesauce (65g)
1/4 cup oat flour (25g)
3 tbsp rice flour, or other gluten-free flour
1/4 cup lemon juice (60ml)
1 cup milk, dairy or non-dairy (240ml)
NUTRITIONAL INFO (per large serving):
126 calories, fat 3.5g, carb 18.9g, protein 5g
Preparation:
Preheat the oven to 320°F (160°C). Coat an 8-inch (20cm) square baking dish with butter.
In a large mixing bowl, whisk together the agave nectar (or maple syrup) and unsweetened applesauce until well combined.
Add the egg yolks to the bowl and whisk until the mixture is lightened in color and slightly thickened, about 1 minute.
Sift in the oat flour and rice flour (or other gluten-free flour) and mix to combine.
Stir in the lemon juice and slowly pour in the milk while continuing to mix.
In a separate bowl, beat the egg whites until soft peaks form.
Gently fold the beaten egg whites into the batter until just combined.
Pour the batter into the prepared pan and bake for about 25 minutes, or until the cake is golden brown on top.
Remove the cake from the oven and let it cool for 15 minutes before serving.
Spoon the cake onto plates and serve with fresh berries or a drizzle of heavy whipping cream, if desired.
Enjoy!