How To make Lemon Pudding Pound Cake
BH&G HERITAGE COOKBOOK:
4 Eggs
1 pk 2-layer-sz yellow cake mix
1 pk Instant lemon pudding mix
-(3 5/8- or 3 3/4-ounce) 3/4 c Water
1/3 c Cooking oil
2 c Sifted powdered sugar
1/3 c Lemon juice
Beat eggs till thick and lemon-colored. Add dry cake mix, pudding mix, water, and oil; beat 10 minutes at medium speed of electric mixer, scraping bowl occasionally. Pour into ungreased 10-inch tube pan with removable bottom. Bake at 350 till done, about 50 minutes. Meanwhile, combine powdered sugar and lemon juice; heat to boiling. Leaving cake on pan bottom, remove sides of pan from hot cake. Using 2-tined fork, prick holes in top of cake. Brush hot lemon mixture over entire cake. Cool. Remove pan bottom. -----
How To make Lemon Pudding Pound Cake's Videos
How To Make California Lemon Pound Cake | Old Fashioned Pound Cake Recipe
HELLO EVERYONE!!! Today I’m sharing a very moist and delicious California Pound Cake. This dessert can be served as a Sunday Dessert or at an Office Party or Whenever. Thanks for all your love and support. Love You!! God Bless You All!!
CALIFORNIA POUND CAKE
1 Cup Butter
1/2 Cup Shortening
2 1/2 Cups Sugar
5 Eggs
1 Tablespoon Lemon Extract
3 Cups Cake Flour or All Purposes Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Cup whole Milk
Frosting
1/4 Cup Butter
1 3/4 Cups Powder Sugar
2 Tablespoons Lemon Juice
Bake @350 for 1 hour 10 mins
KEEP IN PAN FOR 10 minutes and then onto a plate or serving dish. Let this cake completely cool, then top with icing. Enjoy!!
Tip: Add 1 1/2 Tablespoons of Lemon
Zest to the batter if you prefer. I don’t care for it but it’s all up to you.
Love You & Be Blessed,
Ms Brenda Dee
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Lemon Pound Cake | Brings Back Childhood Memories Of My Mom Baking???? | #PoundCakeQueen????
Today I wanted to make this Lemon Pound Cake that was requested several times by some of our YouTube family members.????
#PoundCakeQueen #LemonPoundCake #Traditional
INGREDIENTS I USED:
Bake in oven preheated to 325 degrees for 1 hour 10-15 mins.
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Eggs (Room Temperature)
3 Cups Cake Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
2 dropper fulls of Lemon Oil (or more) Can use Lemon Extract
1 Tsp Creme Bouquet Flavoring (Not a must have ingredient)
Drop of yellow food coloring to tint the batter just a little bit.
FOR LEMON GLAZE I USED:
Powdered Sugar
Lemon Extract
Lemon Juice
Milk
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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!
Grab the full recipe here:
Lemon pudding pound cake with fresh fruits
Lemon Pudding Cakes| Sally's Baking Recipes
These unique lemon pudding cakes are made from 1 easy cake batter and 8 simple ingredients. Baked in individual ramekins, these little cakes are surprisingly easy to prepare, but seem wonderfully special.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #lemonpuddingcakes
• More of Sally's baking recipes:
HOW TO MAKE LEMON POUND CAKE WITH LEMON PUDDING
HOW TO MAKE LEMON POUND CAKE #HOWTOMAKELEMONPOUNDCAKEWITHLEMONPUDDING, #LEMONPUDDINGPOUNDCAKERECIPE, #LEMONPOUNDCAKEWITHLEMONPUDDING CAKE RECIPE: 1 pkg Betty Crocker Lemon Cake Mix 1 (3.4 oz) pkg instant lemon pudding and pie filling
4 large eggs
1 cup water
1/3 cup vegetable oil
Glaze: 3/4 cup Powdered Sugar 1 to 1/2 Tablespoons Lemon Juice. Royal Free Music From YouTube: Funny Day
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