Luscious Lemon Pudding Cake Recipes

Steps:

• Preheat oven to 350 degrees coat 2- 8 inch round baking pans with 1 tsp. oil ea. spread onto bottom and sides thoroughly
• Mix dry ingredients thoroughly & set aside
• Whisk 2 egg whites until stiff peaks approx. 10 min. set aside
• Beat cake mix, & pudding mix of dry ingredients pour 1/3 c. oil w/ 1 cup water beat at low speed 30 seconds, then on medium speed for 2 min. scraping bowl occasionally.
• Fold carefully the egg whites into batter then pour 1/2 mixture into ea. pan. Bake as 350 degrees for 30-35 min. Remove carefully and set to cool for 20 min.
• Microwave lemon in small cup 12 seconds then with potato masher press all lemon juice out. Reserve 1/2 juice. While cooling with toothpick poke small holes into top of cake then drop lemon juice into holes in cake
• Blend remaining lemon juice, condensed cream, into frosting for a hint of lemon in cream cheese icing. Doesn't take much, prevent thinning of frosting. Then frost liberally for a luscious presentation

Steps:

• Heat oven to 350°F.
• Beat first 5 ingredients in large bowl with mixer until blended; pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 30 min. Loosen cake from sides of pan with knife. Invert cake onto Wire Rack; gently remove pan. Cool cake completely.
• Spoon lemon curd into medium bowl; gently whisk in COOL WHIP. Spread onto cake.

Steps:

• Place cake layers, top sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

Steps:

• Heat oven to 180 C (350 F). Butter a 2-l (8-inch) square glass baking dish.
• In a bowl, sift together sugar and flour; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside.
• Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
• Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish.
• Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency.
• Makes 9 servings.

Steps:

• Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
• Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
• Carefully pour evenly over cake layers.
• Refrigerate for 3 hours.
• Pour milk into a large bowl.
• Add dry pudding mix.
• Beat with whisk for 2 minutes or until well blended.
• Gently stir in whipped topping; set aside.
• Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
• Frost top and side of cake with remaining pudding mixture.
• Refrigerate at least 1 hour before serving.
• Store leftover cake in refrigerator.