WARM WINTER LEMON CAKE RECIPES
WARM WINTER LEMON CAKE RECIPE - FOOD.COM
This is from the Winter 2006 Kraft Food and Family Magazine. Serve warm for a saucey and gooey filling, but if the cake gets cold the filling will become thick and custard-like.
Total Time 16 hours
Prep Time 15 hours
Cook Time 1 hours
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease a 9 x 13-inch baking dish.
- Prepare cake mix as directed on package.
- Pour batter into prepared pan.
- Pour milk and water into a large bowl. Add dry pudding mixes and granulated sugar.
- Beat with a wire whisk 2 minutes or until well blended.
- Pour over cake batter in dish.
- Place baking dish on baking sheet to catch drippings as mixture does bubble.
- Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.
- Cool in pan 20 minutes. (Mixture will thicken slightly as it cools).
- Sprinkle with powdered sugar.
- Spoon into serving dishes. Serve warm. Garnish with raspberries if desired.
Nutrition Facts : Calories 298.6, FatContent 12.7, SaturatedFatContent 2.4, CholesterolContent 39.8, SodiumContent 402.8, CarbohydrateContent 43.4, FiberContent 0.4, SugarContent 19.2, ProteinContent 3.6
WARM WINTER LEMON CAKE RECIPE - FOOD.COM
Adapted from the Kraft Food and Family Magazine. Incredible warm lemon pudding cake. Can be eaten warm or cold.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Prepare cake mix as directed on package with one egg and 1/2 cup water. Pour batter into greased 8 inch pan.
- Pour milk and water into bowl and add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
- Pour over cake batter in dish (do not stir) and place on baking sheet to catch drippings.
- Bake 30-35 minutes until toothpick comes out clean .
- Cool and sprinkle with powdered sugar.
Nutrition Facts : Calories 234.9, FatContent 4.5, SaturatedFatContent 0.8, CholesterolContent 27.7, SodiumContent 403.7, CarbohydrateContent 45.8, FiberContent 0.3, SugarContent 21.1, ProteinContent 3.4
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"Luscious and lemony; molten and moist; pudding and cake - this warm dessert has it all. There's no need to reheat leftovers - this cake is also delicious as a cold treat. The lemon filling transforms from saucy and gooey to thick and custard-like. Yummy!"
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Reviews 4.2
Total Time 1 hours 35 minutes
Cuisine American-South
Calories 392 calories per serving
- "Preheat oven to 350 deg. F. Prepare cake mix as directed on package. Pour batter into greased 13 X 9 inch baking dish. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over cake batter in dish. Place baking dish on baking sheet to catch drippings, as mixture does bubble. Bake 55 min. to 1 hr. or until toothpick inserted in center comes out clean. Cool in pan 20 min. (Mixture will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon onto serving dishes. Serve warm; garnish with raspberries, if desired. Makes: 16 servings. NOTE: I tried this with lemon cake mix and also added a lemon glaze which was very good , if you like lemon a lot. "
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