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
I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.
Provided by Bev I Am
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
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 II
A light cake that bakes on top of lemon pudding.
Provided by Earthymom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 24.9 g, Cholesterol 91.9 mg, Fat 6.9 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 73.4 mg, Sugar 21.2 g
LEMON PUDDING CAKE
Make and share this Lemon Pudding Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 1h7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, butter and 1-1/2 c sugar.
- Beat egg yolks; add to bowl along with milk and lemon zest.
- Mix well.
- Add lemon juice.
- Beat egg whites until stiff, adding remaining sugar while beating.
- Fold whites into batter.
- Pour into 2 qt baking dish then put the dish in a shallow pan of hot water.
- Bake at 350* for 55 minutes or until lightly browned.
Nutrition Facts : Calories 388.3, Fat 9.2, SaturatedFat 4.8, Cholesterol 142.6, Sodium 111.4, Carbohydrate 71.9, Fiber 0.1, Sugar 66.7, Protein 6.5
LEMON PUDDING CAKE
This very light dessert has a pleasant, citrus-y tang and, with only 2/3 cup of sugar, isn't too sweet. (1/64 tsp = pinch)
Provided by MMers
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter with all but 2 tbsp sugar.
- Beat in egg yolks and lemon peel.
- Stir in flour, just until mixed.
- Add milk and lemon juice.
- Stir well.
- In another bowl, beat egg whites with salt until soft peaks form.
- Gradually beat in remaining 2 tbsp sugar.
- Beat until stiff peaks form.
- Fold egg whites gently into lemon mixture.
- Spoon batter into buttered 8 inch baking dish.
- Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
- Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
- Cover with aluminum foil half way through baking time if cake is browning too quickly.
- To serve, cut into squares and dust with icing sugar.
- Serve warm or cold.
Nutrition Facts : Calories 258.6, Fat 12.4, SaturatedFat 6.8, Cholesterol 150, Sodium 143.2, Carbohydrate 31.5, Fiber 0.5, Sugar 23, Protein 6.4
LEMON PUDDING CAKE
A light dessert that is transformed in the oven, creating a creamy lemon pudding covered with a light sponge cake.
Provided by Marie
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 8" square pan or baking dish.
- In mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them together.
- Add melted butter, lemon juice and zest and egg yolks.
- Stir until thoroughly blended.
- Stir in milk.
- In separate bowl, beat the egg whites with remaining 1/4 c sugar until stiff, but moist.
- Fold beaten whites into lemon mixture, then pour batter into prepared baking dish.
- Set the cake pan into a larger pan and pour hot water into larger pan to come halfway up the sides of the cake pan.
- Bake for 45 minutes until top is lightly browned.
- Serve warm or chilled, with whipped cream, if desired.
Nutrition Facts : Calories 294.9, Fat 12.4, SaturatedFat 7, Cholesterol 134.6, Sodium 168.1, Carbohydrate 41.5, Fiber 0.2, Sugar 33.8, Protein 5.8
LEMON PUDDING CAKE
Categories Cake Milk/Cream Egg Dessert Bake Quick & Easy Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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.
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