Buttermilk Lemon Pudding Cake With Sauce Recipes

Steps:

• Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Steps:

• Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• Place butter in an electric mixer. Add sugar slowly until well mixed. Slowly add eggs, beating after each addition.
• Sift flour and mix with baking powder. Alternately add the flour mixture and buttermilk to the cake mixture. Combine well and stir in lemon zest. Bake in greased loaf pan for 1 1/4 to 1 1/2 hours. Remove from pan and cool
• Beat yolks well. Add lemon zest, juice and sugar over double boiler. Add melted butter and continue stirring. Cook until the curd coats the spoon and thickens. Refrigerate.
• Dissolve the sugar in the creams over low heat. Beat the eggs and yolks well. Slowly add the warm cream.
• To Assemble:
• Lightly grease a 9 by 11inch baking pan. Slice the cake into 1/4-inch slices. Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd. Repeat the 2 layers and pour custard over the top. Bake for 30 to 40 minutes Serve with Hot Toddy Sauce.
• Hot Toddy Sauce 12 tablespoons butter 2 2/3 cups brown sugar 8 tablespoons lemon juice 1 1/4 cups bourbon whiskey
• Warm butter in skillet and stir in brown sugar and lemon juice. Cook over medium high heat, stirring occasionally until bubbly. Add bourbon and return to a boil. Remove from heat and serve

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg whites and when soft peaks begin to form, gradually beat in about half the sugar and set aside.
• (Tip: If using an electric mixer, use the lowest speed possible; high speeds break down the egg protein and don't get job done much faster.) In a separate bowl, beat yolk and butter; gradually add the remaining sugar and when well combined add the remaining ingredients, beating until smooth.
• Fold the egg whites into the cake mixture with a whisk or spatula, and pour into a non reactive 8x8 baking pan that has been sprayed or buttered.
• Set the pan with the cake in a larger pan; pour hot water in the larger pan half way up the sides of the cake pan and carefully place in the oven.
• Bake for 45 minutes until top is lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.