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
LUSCIOUS LEMON PUDDING CAKE
My Special Lemon Cake is sure to please.
Provided by Joanne Hendriksen @Elizabeth33
Categories Cakes
Number Of Ingredients 7
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
LUSCIOUS LEMON COFFEE CAKE
The holidays are a time for special meals, but it's also a season of too little time! That's why this is my favorite coffee cake...year-round. It's so simple to prepare, but it's very flavorful.
Provided by Taste of Home
Time 45m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Combine topping ingredients and set aside. In a bowl, combine cake and pudding mixes, sour cream, eggs and oil. Mix on medium speed for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle half of the topping over batter. Spoon remaining batter over topping and spread evenly. Sprinkle with remaining topping. Bake at 350° for 30-35 minutes or until cake tests done.
Nutrition Facts :
LUSCIOUS LEMON PUDDING WITH SUMMER BERRIES
You'll have most of the ingredients for this sumptuous pudding in your cupboard and fridge already. A great recipe for kids to help with
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Butter an ovenproof dish and heat the oven to 180C/160C fan/ gas 4. Carefully weigh out the butter and sugar into a bowl.
- Finely grate the zest from the lemons. For best results, grate, then turn the lemon a little and grate again, so you just take off the yellow skin rather than the pith below. Halve and squeeze the juice from the lemons - you need 100ml, so make up with a splash of water or more juice.
- Separate the eggs (put the whites in a large, clean bowl), being careful not to get any yolk in with them. Whizz the butter, sugar and zest in a food processor until creamy. Add the juice, whizz again; then, with the motor still running, tip in the yolks, flour and milk to form a smooth batter.
- Whisk the egg whites, preferably with an electric hand whisk, until firm but not stiff. Pour in the lemon batter, then gently fold the 2 mixtures together with a large metal spoon, being light-handed so that you don't knock out all the air from the whites. Don't worry if it looks a bit lumpy.
- Pour the mixture into the buttered dish, then put it in a roasting tin. Pour in a kettle of hot water into the tin so it is half-filled (this is called a bain marie). Ask an adult to help you with this bit. Bake for 35 mins until the top is set and there is a saucy lemon curd below. Use oven gloves to remove it from the oven.
- While the pudding is baking, pull or cut the hulls (the green tops) from the strawberries. Halve or slice them if large. Put in a bowl with the blueberries, then spoon over the cordial or sugar and mix together. Remove the pudding from the tin, dust with icing sugar through a sieve and serve warm or cold, with the berries.
Nutrition Facts : Calories 401 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.36 milligram of sodium
LUSCIOUS LEMON PUDDING
This is the recipe by Glo McNeill, 82, of Lunenburg, N.S. that won the grand prize on the Canadian Show 'Recipe to Riches', by Food Network Canada. She said the recipe was inspired by her childhood in post-war England and the happy memories that thoughts of her mom's lemon curd still evoke. The Grand Prize took the cash prize 'cake' in Canadian game show history, winning not only $250,000, but also it will become a President's Choice product! What's really decadent about this recipe is that the top two-thirds will be cake consistency and bottom third will be pudding consistency.
Provided by Katzen
Categories Dessert
Time 1h12m
Yield 9 , 9 serving(s)
Number Of Ingredients 7
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.
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- Heat oven to 350° F. Place six 4-ounce ramekins or a 2-quart baking dish inside a large roasting pan.
- In a medium bowl, whisk together the granulated sugar and flour; set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk and lemon zest and juice. Add the lemon mixture to the sugar mixture and whisk until smooth.
- Using an electric mixer, beat the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.
- Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the turbinado sugar. To the roasting pan, add just enough hot water to reach halfway up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40 to 45 minutes for cakes in ramekins and 30 to 35 minutes for a cake in a baking dish.
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