WARM LEMON PUDDING CAKES
Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
Provided by Jennifer Segal
Categories Desserts
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
- In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
- Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
- Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.
Nutrition Facts : Calories 248, Fat 7 g, Carbohydrate 43 g, Protein 6 g, SaturatedFat 3 g, Sugar 36 g, Fiber 1 g, Sodium 152 g, Cholesterol 105 g
LEMON PUDDING CAKE I
This is a family favorite for over 50 years. It makes a sauce on the bottom
Provided by Cali
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g
LEMON PUDDING CAKE
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
CITRUS PUDDING CAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 pudding cakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚ F. Lightly butter a 12-cup muffin pan and sprinkle each cup with enough sugar to cover the bottom. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.
- Whisk the sugar, flour and salt in a medium bowl. In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest, and the lemon and lime juice; whisk in the dry ingredients. Fold in the beaten egg whites with a rubber spatula until combined.
- Divide the batter among the muffin cups. Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come halfway up the sides of the muffin pan. Cover the roasting pan tightly with foil. Bake until the cakes are puffed and set, about 20 minutes. Uncover and continue baking until golden, 12 to 15 more minutes. Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold. Invert onto a platter. Top with the remaining 1/2 tablespoon each lemon and lime zest.
CITRUS JELLO PUDDING CAKE
This is a great light dessert that says SPRING! It's also super easy to make. I use a sugar free yellow cake mix to make it even lighter. No one ever guesses it's low-cal!
Provided by Tess Geer
Categories Cakes
Number Of Ingredients 5
Steps:
- 1. Prepare cake mix as directed in a 13x9 pan. Cool for 5 minutes.
- 2. While cake is baking, dissolve Jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside at room temperature.
- 3. Using the handle of a wooden spoon, poke holes all over the cake. Slowly pour Jello mixture in holes and place cake in refrigerator for 30 minutes before icing.
- 4. In a chilled metal bowl, beat together the Dream Whip, lemon pudding, and the cold milk until the mixture is thick and forms peaks, approximately four minutes.
- 5. Spread over cake, then refrigerate until ready to serve.
LEMON PUDDING CAKE
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer's book "The Farm." The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It's an excellent party dish, warm and just out of the oven. But it's equally as good out of the fridge, its flavors melded and mellowed.
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 173 milligrams, Sugar 28 grams, TransFat 0 grams
More about "citrus pudding cakes recipes"
LEMON PUDDING CAKE | RICARDO
From ricardocuisine.com
Servings 8Total Time 1 hr 10 minsCategory Desserts
- In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and whisk until smooth. Add the water, lemon juice and butter. Bring to a boil over medium-low heat, whisking constantly and scraping the bottom and corners of the saucepan. Pour the curd into a 2-litre (8-cup) soufflé dish. Set aside.
SAUCY LEMON PUDDING CAKE | CANADIAN LIVING
From canadianliving.com
BAKED CITRUS PUDDING | CRUSH MAGAZINE
From crushmag-online.com
WARM & GOOEY CITRUS PUDDING RECIPE ON FOOD52
From food52.com
LEMON PUDDING CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LEMON PUDDING BUNDT CAKE - THE SUNSHINE BITE
From thesunshinebite.com
WARM LEMON PUDDING CAKE - JULIA'S CUISINE
From juliascuisine.com
LEMON PUDDING CAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (42)Category Dessert
39 CITRUS DESSERT RECIPES FOR PIES, CAKES, BAR COOKIES, AND MORE ...
From epicurious.com
3 INGREDIENT LEMON CAKE - BELLY FULL
From bellyfull.net
LEMON PUDDING CAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BAKED LEMON PUDDING CAKE RECIPE | LAND O’LAKES
From landolakes.com
25 BEST BUNDT CAKE RECIPES - WHAT TO BAKE IN A BUNDT PAN - DELISH
From delish.com
LEMON PUDDING CAKE - JO COOKS
From jocooks.com
LEMON PUDDING CAKE - CHATELAINE
From chatelaine.com
LEMON PUDDING CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
LEMON PUDDING CAKES RECIPE - SARA KATE GILLINGHAM - FOOD & WINE
From foodandwine.com
30 BEST FATHER'S DAY CAKE RECIPES - EASY CAKE IDEAS FOR ... - REDBOOK
From redbookmag.com
LEMON PUDDING CAKE IN RAMEKINS - DESSERT FOR TWO
From dessertfortwo.com
LEMON PUDDING CAKE IS ONE OF THE EASIEST “WOW” …
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love