Lemon Pudding- Recipe 105: Part 2
This recipe did not turn out well!! It looked great but, was dry and bitter. I'm sure it was a lack in skill and not Mrs. Susie's recipe! ;) Better Luck on the next recipe!
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.
Lemon Pudding Cake 檸檬布丁蛋糕
After baking, this cake has 2 layers
Top of cake, is very moist, soft and fluffy
Bottom of cake. is very creamy and smooth
烘焙後，蛋糕有2層
上層蛋糕非常濕潤,柔軟和蓬鬆
下層蛋糕像奶油般的柔滑
Ingredients:
For glass oval baking dish 26x18x5 cm
Unsalted butter (room temperature) 1/3 cup (60g)
Sugar 3/4 cup (130g)
Lemon juice 60ml
Lemon zest 1 tablespoon
Egg yolks(room temperature) 3
Cake flour 1/4 cup (35g)
Salt 1/4 teaspoon
Milk 1 cup (220ml)
Egg whites 3
Sugar 1/4 cup (50g)
Optional
Powdered sugar 20g
所需材料
玻璃橢圓形烤盤26x18x5cm
無鹽奶油 (室溫) 60g
砂糖 130g
檸檬汁 60ml
檸檬皮屑 1湯匙
蛋黃(室溫) 3個
低筋麵粉 35g
塩 1/4茶匙
牛奶 220ml
蛋白3個
砂糖 50g
自由選擇
糖粉 20g
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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