Lemon Pudding Cakes From Kaf Food

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 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.

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.

LEMON PUDDING CAKES FROM KAF

Steps:

• BATTER:.
• Preheat oven to 350.
• Lightly grease six individual 1 cup bakers.
• Whisk together flour, sugar, lemon bits, lemon powder, baking powder, sald and buttermilk powder.
• In separate bowl, whisk the melted butter with eggs and milk.
• Stir liquid ingredients into dry ingredients.
• Scoop batter into prepared bakers.
• SAUCE:.
• Whisk together cornstarch, flour, lemon powder and sugar.
• Whisk liquid ingredients into dry until thoroughly combined.
• To assemble cakes:
• Slowly divide sauce amonth bakers; it may take some time to settle, but you'll use it all.
• Bake cakes for 25-30 minutes, until they're lightly browned and beginning to shrink away from edges of pans.
• Cool for 5 minutes before serving.
• TIP:.
• To make in a 9" round pan instead of individual bakers, prepare a directed, spooning batter into lightly greased pan, then very gently drizzle the sauce on top. Bake for about 35 minutes until lightly browned. Serve right out of pan.

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

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.

UPSIDE DOWN LEMON PUDDING CAKES

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
• With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
• Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.

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.