Lemon Pudding Cake For Two Food

WARM LEMON PUDDING CAKES

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.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
• Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
• Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
• Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
• Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
• Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
• Transfer to a rack.
• Serve warm or at room temperature.

LEMON PUDDING CAKE I

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.

LEMON PUDDING CAKE FOR TWO

Steps:

• Combine first 3 ingredients in a medium bowl; set aside.
• Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
• Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350°F for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
• Southern Living.

LEMON PUDDING CAKES

Steps:

• Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
• In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture. (Refrigerate mixture, up to 3 hours.)
• In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes. Dust with confectioners' sugar and serve immediately.

DOUBLE LEMON PUDDING SPRITE BUNDT CAKE

Steps:

• Preheat oven to 350.
• Grease bundt pan.
• Mix all ingredients together well.
• Bake for 45-55 minutes
• Serve plain with whipped cream or ice cream.

LEMON PUDDING CAKE

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.

MEYER-LEMON PUDDING CAKE

Steps:

• Preheat oven to 325 degrees.
• In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
• In a small bowl mix together the sugar and flour and set aside.
• In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
• In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
• Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
• Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
• Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
• Whip cream and a teaspoon of the sugar together and set aside.
• To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.

LEMON PUDDING CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.

LITTLE LEMON POUND CAKE FOR 2

Steps:

• Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
• Whisk together flour and sugar in small mixing bowl.
• In another small bowl, whisk together buttermilk, lemon juice and baking soda. Add egg and lemon ex, gently whisk to combine.
• Add the butter and 1/2 of the buttermilk mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
• Add remaining buttermilk mixture and lemon zest and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
• Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
• Cool in pan 10 minutes on rack. Remove from pan and cool completely.

LEMON PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
• Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
• Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
• Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
• Transfer to a rack. Serve warm or at room temperature.

LEMON PUDDING CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray (do not use dark or nonstick pan). In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
• In medium bowl, beat pudding mix and milk with whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
• Bake 55 to 60 minutes or until deep golden brown and edges pull away from sides of pan. Cool 20 minutes. Top of cake will have irregular surface.
• Spoon warm pudding cake, top side down, into bowls; top with whipped cream. Store covered in refrigerator.

LEMON CUSTARD PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart baking dish. Separate the eggs.
• In a large bowl, combine the flour, butter and 1 1/2 cups of the white sugar.
• Beat the egg yolks and add to the sugar mixture along with the milk and lemon zest. Mix well and add the lemon juice.
• In another bowl beat egg whites until stiff, slowly adding the remaining 1/2 cup white sugar. Fold the egg whites into the batter. Pour batter into the prepared dish.
• Place the dish in a shallow pan of hot water and bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until lightly browned. Serve warm of chilled with confectioners' sugar dusted on top.