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:
LEMON PUDDING - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making LEMON PUDDING, See recipe below! Also available in our NEW cookbook, A little Taste of Home.
Also watch video for more detail info and convenience.
Ingredient’s for Filling:
3 tbsp, corn starch 1/2 cup, white sugar
3 eggs, separated use only yolks 1 or 2 lemons zest
3 tbsp, flour 1 1/2 cups, boiling water
4 tbsp, lemon juice 2 tsp, butter or margarine
Filling:
In a large saucepan add, corn starch, flour and sugar, then on a medium heat slowly add 1 cup boiling water stirring constantly.
Cook for 2 minutes then add lemon juice, lemon rind and butter, continue stirring.
Then slowly add 1/3 cup hot lemon liquid to your egg yolks then mix well, pour into saucepan and continue stirring, remove from heat and add 1/2 cup boiling water and stir it in.
Pudding Batter:
2 cups, sifted flour 1/2 cup, butter
1/2 cup, white sugar 2 large, eggs
2 tsp, baking powder 1 tsp, vanilla extract
Pinch sea salt 3/4 cup, evaporated milk
In a medium bowl cream together butter and sugar then add vanilla, egg and milk, continue mixing everything together.
Sift in flour, baking powder, and sea salt into mixture continue mixing until all combined.
Then spread all your batter smoothing in pre-greased pan and then pour room temp lemon over top.
Place in a pre-heated 350°F oven for 40 to 45 minutes depending on your oven or until golden brown.
When baked remove from oven, then serve whip whipped cream or thick cream.
BAKING TIPS:
Using fresh lemons are my favourite for this recipe.
Add more boiling water if the lemon is to thick before spreading over cake batter.
You can use all egg whites for the cake if you don’t want to use extra eggs.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Nostalgic Box Mix Flavor FROM SCRATCH, No eggs!! Lemon Pudding Cake!
Renee cracked the code! Get ready to indulge in a delightful, pucker filled treat with her Lemon Pudding Cake recipe! In this video, she'll walk you through the simple steps to create a light and fluffy cake with a creamy lemon pudding layer that's bursting with flavor. Perfect for any occasion, this dessert is sure to impress your family and friends with its tangy twist on a classic favorite.
Join Renee as she shares her secret tips and tricks to achieve the perfect balance of sweetness and tartness in every bite.
She'll cover her reverse engineered “BOX MIX” recipe that does not require you to whip up and fold in the eggs!
By the end of this video, you'll be well-equipped to crank out this scrumptious dessert in no time! With a couple of substitutions it can be easily made VEGAN too!
So, grab your apron, preheat your oven, and let's get baking! Leave a comment below to let us know how your Lemon Pudding Cake turned out, or if you have any questions or suggestions for future videos. Happy baking! ????????
BATTER
1 cup of flour (125g)
2 teaspoons of baking powder (9.5g)
A large pinch of salt
1/2 cup of sugar (100 g)
1 teaspoon of lemon zest (2g)
1/2 cup of milk (118 ml)
1/2 teaspoon of vanilla extract (2.5ml)
2 tablespoons of butter, melted (30g)
TOPPING
1/3 cup of sugar (67g)
1 teaspoon of lemon zest (2g)
1 cup of boiling hot water (236 ml)
1/2 cup of lemon juice (118 ml)
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)
More cooking videos at:
Music by Kevin McLeod (Used with Permission)
Gourmet Today: Recipe Lemon Pudding Cake
Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results.
With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook.
HOW TO MAKE LEMON PUDDING CAKE RECIPE VIDEO
Today I'm going to show you how I make a LEMON PUDDING CAKE. Grab your ingredients and cook along with me. RECIPE BELOW
▶︎ SHOP MY FAVORITE PRODUCTS:
Ingredients you'll need:
• 1 - 15.25oz Box Duncan Hines Perfectly Moist Lemon Supreme Cake Mix
• 3 - Eggs
• 1/3 - Cup Vegetable Oil
• 1 - Cup Water (Use Lemon Juice instead of Water)
• 2 - 3.4oz Boxes Jell-O Lemon Pudding Mix
• 4 - Cups Cold Milk
Instructions:
CAKE MIX PREPERATION
• Prepare Cake Mix as instructed on back of cake mix box (Substitute water with lemon juice)
STEP 2
• Place Cake Mixture in a 350 Degree Pre-Heated Oven (Use Baking Chart on back of cake mix box to determine the length of cooking) Times will vary depending on oven
• Check on Cake Periodically until Toothpick inserted in middle of cake comes out clean
• Once cake has cooked and cooled, puncture holes in the cake (You can use a straw or anything that has a rounded end)
STEP 3
• Prepare Lemon Pudding mix per box instructions
• Add freshly whisked pudding to prepared cake
• Refrigerate to allow for pudding to seep into the cake and to set
• Serve when Ready
ENJOY!
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