Since the opening of its first Souplantation in 1978 in San Diego, California, Garden Fresh Restaurant Corporation has expanded to 61 salad buffet restaurants with locations in Southern California, where they are known as Souplantation, and in Northern California and ten other states, where they are known as Sweet Tomatoes. Differing in name only, the restaurants are known for their abundance of fresh, great tasting salad selections, soups, bakery items, pastas and desserts in a self-serve format, set in a casual dining atmosphere.
Lemon Lava Cake
HOT LEMON LAVA CAKE
12 to 16 servings
2 (3.4-ounce) boxes Jell-O brand instant lemon pudding mix
4 cups whole milk
11 tablespoons butter
3/4 cup white sugar
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup eggs
2 tablespoons finely grated lemon zest
1 tablespoon lemon extract
1 1/4 cups powdered sugar
3 tablespoons butter
3 tablespoons fresh lemon juice
powdered sugar, for dusting
For the filling: Combine ingredients in a large bowl and whisk to combine. Allow time to set up per package directions.
For the batter: In the bowl of an electric mixer, cream butter and sugar until smooth. Sift together the flour, baking powder and salt and add to mixer. Mix until combined. Whisk together the milk, eggs, lemon zest and lemon extract. Add to mixer and mix until thoroughly combined.
For the glaze: In another bowl, combine all ingredients with an electric mixer and mix until smooth.
Cake assembly and baking: Preheat oven to 325 degrees. Generously grease a 9-by-13-inch baking pan.Pour lemon filling in pan and spread to cover bottom. Gently fold cake batter into the filling, leaving some pockets of filling and batter. Bake for about 30 minutes or until cake is baked and set. While cake is hot, spread on the lemon glaze. Sift on a light coating of powdered sugar and serve.