How To make Lemon Pudding Cake

Lemon Delicious (Baked Pudding Dessert) | One Pot Chef

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Lemon Delicious is a wonderful old-fashioned pudding dessert. Lemon Juice is combined with flour, sugar and eggs to create a sweet, sponge-like pudding with a rich lemon custard sauce underneath! Give it a go :)

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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:

125g Butter (Melted)
3 Eggs
1 1/2 Cups of Caster Sugar (Fine White Sugar)
1/2 Cup of Self Raising Flour (or use Plain Flour with 1/2 Teaspoon of Baking Powder added)
1/2 Cup of Lemon Juice
1 1/3 Cups of Milk (330ml)

Serves 6

Preparation Time: 5 minutes
Cooking Time: 60 minutes


ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

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Music by Kevin McLeod (Used with Permission)

How to Make Lemon Pudding Cakes

Our Lemon Pudding Cake recipe only requires 3 tablespoons of lemon juice, but the zesty flavor intensity shines through and will satisfy anyone who loves lemony desserts. It's perfect for spring, Easter celebrations, baby showers, or any gathering where you want to impress your guests with a stunning dessert. #imperialsugar #lemoncake #puddingrecipe

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Lemon Sponge Pudding Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Sponge Pudding. What is so unique about this Lemon Sponge Pudding is what happens as it bakes - the batter separates into two layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon sauce.

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Lemon Poke Cake

An easy homemade dessert you’ll love, this lemon poke cake recipe doesn’t disappoint. I’m a huge fan of old-fashioned recipes, the kind that gets passed down from grandma like this sweet citrusy treat. And this fabulous recipe fits the bill. It’s sure to be one of your new family favorites.

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Grab the full, printable recipe on my blog:

Ingredients
CAKE
1 box yellow cake mix
3.4 -ounce box lemon pudding
1 cup water
⅓ cup vegetable oil
3 eggs
PUDDING TOPPING
2 (3.4-ounce) boxes lemon pudding
4 cups milk
4 cups powdered sugar

Instructions
Pour the cake and pudding mix into a large mixing bowl.
Add water, oil, and eggs. Mix until just combined.
Pour into a cake pan and bake at 350°F for 25 to 30 minutes.
When the cake is finished, remove it from the oven and let cool slightly.
Poke 12 holes in the cake using the handle of a large round spoon.
Mix the lemon pudding, milk, and powdered sugar. Stir until all ingredients are well combined.
Pour half of the pudding over the top of the cake, making sure it sinks into all of the holes.
Mix the remaining pudding until it thickens completely then spread over the top of the cake.
Place in the refrigerator for 3 to 4 hours until completely set and chilled.
Video
Notes
TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the pudding fills the holes completely.
TIP: Make sure you don’t skip this step. It’s important to give the pudding time to set and soak into the cake before serving it.

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Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!

Lemon Self-Saucing Pudding - Lemon Surprise Pudding Recipe | Olive

Lemon self-saucing pudding aka lemon surprise pudding is super easy to whip up and can be ready in an hour! Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath. Click this link for the full recipe here:

1927 Lemon Pudding - Old Cookbook Show

1927 Lemon Pudding - Glen And Friends Old Cookbook Show
Today Glen Cooks a piece of culinary history from 1927; a lemon pudding cake or a lemon pudding dessert. This is from a Canadian community cookbook.

Ingredients:
1 Tbsp melted butter
2 Tbsp flour
Pinch salt
Juice and rind of one lemon
¾ cup sugar
Yolks of 2 eggs
Whites of 2 eggs
1 cup milk


Method:
Mix butter, flour and salt until smooth, add juice and lemon rind, then sugar gradually. Yolk of eggs and milk. Fold in beaten whites. Bake in a dish set in a pan of water for 50 minutes in a slow oven.


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