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 POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
Provided by Kardea Brown
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
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
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.
MA'S LEMON PUDDING CAKE
Make and share this Ma's Lemon Pudding Cake recipe from Food.com.
Provided by puppitypup
Categories Dessert
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and grease a 1 qt baking dish.
- Separate eggs and beat egg whites until stiff.
- In separate bowl, whisk together flour, sugar and salt. Add lemon juice, egg yolks and milk and stir together.
- Fold in beaten egg whites and pour into baking dish.
- Set dish in pan of hot water 1" deep and bake for 50 minutes.
Nutrition Facts : Calories 201, Fat 3.2, SaturatedFat 1.4, Cholesterol 76.2, Sodium 140.4, Carbohydrate 40.2, Fiber 0.2, Sugar 33.7, Protein 4
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LEMON PUDDING CAKES - SALLY'S BAKING ADDICTION
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5/5 (42)Category Dessert
- Preheat oven to 350°F (177°C). Grease 6-7 six ounce ramekins with butter or nonstick spray. Place into a large baking pan or casserole dish. The cakes will bake in a water bath inside the casserole dish.
- Whisk egg yolks, milk, melted butter, lemon zest, lemon juice, and vanilla extract together in a large bowl. Whisk in the flour, salt, and 3/4 cup (150g) of sugar until combined. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites on medium-high high speed into soft foamy peaks, about 1-2 minutes. Sprinkle the remaining 1/4 cup (50g) of sugar on top, then beat into stiff glossy peaks, about 1-2 minutes. (Stiff peaks hold their shape when you lift the beaters/whisk.)
- Spoon about 1/3 of the egg whites into the lemon batter. Working slowly and carefully so as not to deflate the egg whites, gently fold together until combined. Gently fold in another 1/3 of the egg whites until combined, then fold in the remaining egg whites. Batter will be thick and airy.
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