Lemon Pudding Cake With A Raspberry Coulis Recipes

LEMON PUDDING CAKES WITH SUGARED RASPBERRIES

Steps:

• Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
• In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
• Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
• Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
• Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
• Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
• As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
• Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.

LEMON PUDDING CAKE WITH A RASPBERRY COULIS

Steps:

• 1. Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• 2. 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.
• 3. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time.
• 4. 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.
• 5. Bake for 60 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly.
• 6. For Coulis: Blend the raspberries, sugar, lemon juice and vanilla in a blender or food processor. There will be some chunks of fruit left in the mixture.
• 7. Pour the mixture through a fine sieve into a bowl, pressing on the fruit to release all of the juices. Strain out all the seeds and fruit bits
• 8. To serve, spoon some of the raspberry sauce in the center of each plate then carefully invert each cake onto a plate. Place 2 raspberries in the center of each cake for garnish.

LEMON PUDDING CAKE I

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.

LEMON PUDDING CAKE

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.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

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.

LEMON PUDDING CAKE WITH RASPBERRY SAUCE

Steps:

• To prepare the cake: Preheat the oven to 325°.
• 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 1/2 cup of the sugar, and whip 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 it cool slightly, then refrigerate for at least 1 hour.
• 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.
• To prepare the sauce: Reserve 16 raspberries for the garnish. Purée the remaining raspberries with the remaining 1/4 cup sugar for 2 minutes, or until smooth. Strain through a fine-mesh sieve.
• Spoon some of the raspberry sauce in the center of each plate and top with a circle of pudding cake. Place 2 raspberries and a mint sprig in the center of each cake.

LEMON RASPBERRY CAKES

Steps:

• For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
• Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
• Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
• Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

LEMON PUDDING CAKE

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.