Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lemon pudding cake with fresh strawberry sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Strawberries to assemble Pound cake or sponge cake. Hope you find my recipes and videos useful if you do so please show some love hit the like button 😍. Serve with fresh berries and dust with powdered sugar.
Lemon pudding cake with Fresh Strawberry Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Lemon pudding cake with Fresh Strawberry Sauce is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook lemon pudding cake with fresh strawberry sauce using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Lemon pudding cake with Fresh Strawberry Sauce:
- Prepare 1/4 cup All purpose flour
- Make ready pinch Salt
- Take As needed Lemon zest( from 1 lemon)
- Prepare 2 Eggs (separated)
- Get 1 tbsp Butter
- Take 2/3 cup Sugar
- Make ready 2/3 cup Buttermilk
- Take 2 tbsp Lemon juice
- Take For Sauce:
- Get 20 Strawberries
- Prepare 2 tbsp Sugar
A Lemon Sponge Pudding is a self-saucing pudding cake that separates into two layers as it bakes. That is what happened to me with this Lemon Sponge Pudding recipe. I found this recipe when I was browsing through my mother's old cookbooks. Fresh mint leaves, for garnish (optional).
Instructions to make Lemon pudding cake with Fresh Strawberry Sauce:
- Combine dry ingredients in one bowl. i.e. All-purpose flour, salt, lemon zest and mix this nicely by using dry wire whisk.
- Preheat oven at 160 degree C.Keep cookie tray inside by putting water. So that water bath will be ready to bake, while preheating. - Take 4 pudding moulds and apply some butter or oil and keep aside.
- In another bowl, beat egg yolks, buttermilk, lemon juice, sugar. Beat until well mixed.Add dry ingredient content to this and keep aside.
- In another bowl, beat egg whites until you get stiff peaks. It takes almost 2 to 3 minutes of beating. - Combine this with pudding mixture by folding gently by using wooden or plastic spatula.
- Divide evenly by filling this into 4 pudding moulds. - Bake these filled cups in a hot water bath for 40 minutes or until top becomes light brown.
- NOTE:1)After placing the cups, check for the water level in the cookie tray (water bath). If it is less, please fill it with little hot water and close the oven door. - 2)When it is done, remove from the water bath and cool those cups.
- Now you can make straw berry sauce. - Chop all the strawberries, Mix in sugar and keep aside for 5 minutes. Churn half of the content in a mixer jar and keep other half as it is. So that you will have some chunks in your sauce and it looks good as well.
- For serving, invert the pudding on a serving plate and pour some strawberry sauce and enjoy. - - Note: To invert the pudding, you can use small knife at the edge and it will release by itself from the sides.
Serve slices of the cake with strawberry sauce on. Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine. We ate the cake when cool so by then the strawberries have a lovely delicate creamy texture. Those are several of my favorites foods put together, but I never thought of actually putting them together in one cake. I've had fresh strawberries on pound cake, but I never thought to bake them.
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