Lemon Pudding Cake With Cranberry Syrup Recipes

Steps:

• Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
• Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
• Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
• Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
• Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
• When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.

Steps:

• Preheat the oven to 325 degrees. Whip the egg yolks and 1 cup of the sugar until it reaches the ribbon stage. Add the flour and mix well. Whisk in the lemon juice, salt and milk until completely combined. In a separate bowl, whip the egg whites until soft peaks form. Add a 1/2 cup of the sugar and beat until stiff peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into a plastic wrap-lined 9 by 13-inch pan and bake for 30 minutes, or until lightly browned. Remove the cake from the oven and let cool slightly, then refrigerate for at least 1 hour.
• To make the raspberry sauce: Reserve 16 raspberries for the garnish. Puree the remaining berries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
• Place a piece of plastic wrap over the pudding cake and flip it onto a flat surface. Cut eight 3-inch circles with a ring cutter. Serve with sauce and garnish with raspberries.

Steps:

• Make pudding cake:
• Preheat oven to 350°F.
• Whisk together flour, salt, and 1/2 cup sugar in a bowl. Whisk together yolks, milk, zest, and juice and add to dry ingredients, whisking until combined well.
• Beat whites in a large bowl with an electric mixer until they hold soft peaks, then gradually add remaining 1/4 cup sugar, beating, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour batter into a lightly oiled 1 1/2-quart gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes.
• Make syrup while cake is baking:
• Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Serve pudding cake with syrup.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
• In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
• Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
• Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

Steps:

• Heat the oven to 400 degrees, with a baking rack in the middle of the oven. Line a half baking pan (18 by 13 inches) or slightly smaller jellyroll pan (15 by 12 inches) with parchment paper. Grease, and set aside.
• Place the egg whites in the bowl of a stand mixer with the whisk attachment, and whisk on medium-high speed until soft peaks form, then pour in the 1 1/2 tablespoons sugar. Continue to whisk until stiff peaks form, then scrape into a mixing bowl, and set aside.
• Place the egg yolks, remaining sugar, lemon juice and zest in the stand-mixer bowl (no need to wash it out), and beat on medium-high speed for about 3 minutes or until pale and thick. Remove bowl from the mixer, and sift the flour and salt directly into the bowl in 2 batches, folding through with a rubber spatula after each addition and scraping the bottom and sides of the bowl until no flour is visible.
• Gently fold about 1/3 of the egg-white mixture into the egg-yolk mixture, and fold with a rubber spatula until combined. Add the rest, and fold until incorporated. Scrape batter into the lined baking pan, and even out the surface with the spatula. Bake for 13-15 minutes, or until cake is a light golden brown and a toothpick comes out clean from the center.
• Place on a wire rack to cool in the pan for 5 minutes, then dust the top with confectioners' sugar. Place a clean dish towel on top of the cake, then carefully, quickly, flip it over, so it's lying on the dish towel. Gently peel away the paper, then hold onto one of the shorter ends of the cake, and roll it up into a jellyroll. Set it aside for 20 minutes, or until it's room temperature and no longer warm at all, then unroll the cake and cut it lengthwise into three 4-inch-wide strips. Cover with a clean dish towel, and set aside.
• Place the cranberries and sugar in a medium saucepan over medium heat with 1 tablespoon water, and simmer for 10-15 minutes, or until the sugar has dissolved and the fruit has softened. Transfer to a food processor, purée and set aside.
• Place the corn syrup and sugar in a medium saucepan. Place over low heat, and stir with a wooden spoon, just until the sugar dissolves.
• While the sugar is dissolving, place the egg yolks in the bowl of an electric mixer with the whisk attachment, and whip on medium-high speed until thick and pale in color.
• Increase the heat under the sugar syrup, and simmer until there are large bubbles all over the surface of the syrup, and the temperature, when taken with a digital thermometer, reads between 235 and 240 degrees, about 5 minutes. With the machine running, carefully pour the hot sugar syrup into the yolk mixture in a slow, steady trickle down the edge of the bowl, avoiding the spinning whisk. When all the syrup is in the bowl, increase the mixer speed to high, and beat for 10 minutes, or until the outside of the bowl no longer feels warm to the touch.
• Add the butter, one piece at a time, allowing it to incorporate before adding any more. When all the butter is added, stop the machine, and scrape down the sides of the bowl. Whip for another minute or 2, until the buttercream is very smooth and light. Add 1/2 cup of cranberry purée (reserving what remains) and vanilla extract, and mix on medium speed until uniform in color. Scrape down the sides of the bowl, and mix one more time. Set aside.
• Spread each of the long strips of cake evenly with about 3 ounces of buttercream each. Starting with the narrow end of a strip, roll it up. Once the roll is finished, position the exposed end (of the rolled cake) at the beginning of the next strip of frosted cake, and continue rolling. Do the same with the third strip, creating one continuousroll of cake. Carefully turn the cylinder upright, so it's sitting on a flat end, onto a serving dish. Cover cake with plastic wrap, and refrigerate for 30 minutes before proceeding, leaving the remaining buttercream out at room temperature.
• Spread remaining buttercream all over the top and sides of the cake. Whisk the remaining cranberry purée with cold water until it's runny, then drizzle 2 tablespoons or so around the top of the cake, and use a palette knife to spread it evenly, allowing a little to dribble down the sides. Set aside for at least 1 hour in the fridge, and set out at room temperature about 30 minutes before serving.

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 (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Steps:

• Preheat oven to 325°. In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, zest and salt; beat until smooth. Beat egg white until stiff peaks form; gently fold into lemon mixture. Pour into 2 ungreased 6-oz. custard cups (cups will be very full). , Place the cups in an 8-in. square baking pan. Pour boiling water into pan to a depth of 1 in. Bake until a knife inserted in the center comes out clean and top is golden, 40-45 minutes. If desired, top with confectioners' sugar, lemon slices and whipped cream.

Steps:

• Preheat oven to 350 degrees.
• Butter 8" square pan or baking dish.
• In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
• Add melted butter, lemon juice and zest and egg yolks.
• Stir until thoroughly blended.
• Stir in milk.
• In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
• Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
• Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
• Bake for 45 minutes until top is lightly browned.
• Serve warm or chilled, with whipped cream, if desired.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake and pudding mix. Add the water, oil, eggs and extracts. Beat for 30 seconds on low speed. Beat for 2 minutes on medium speed. Stir in poppy seeds. Pour into a greased 10-in. fluted tube pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool in pan 10 minutes before inverting onto a wire rack., Combine confectioners' sugar and lemon juice; brush over warm cake. Cool. Dust with additional confectioners' sugar if desired.

Steps:

• Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
• In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
• Whip the egg whites until soft peaks form, then gently fold them into the batter.
• Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Steps:

• Preheat oven to 350°F.
• Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
• Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
• Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
• Transfer to a rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F.
• Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
• Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
• Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
• Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
• Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
• Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
• Transfer to a rack.
• Serve warm or at room temperature.