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.
MA'S LEMON CAKE
I am posting all of my Grandmother's recipes so I never lose them. This is my absolute fave; I used to beg my Mother to make this every third Sunday. (She went all out on that day; we usually had company from services.) I hope you all enjoy it as much as I do.
Provided by celestial_star03
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Ignore the directions on the cake mix box.
- Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
- Transfer your batter to a well greased bundt pan.
- Bake at 325 degrees Fahrenheit for 40 minutes.
- Turn it upside down onto your platter.
- While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.
Nutrition Facts : Calories 595.1, Fat 30.3, SaturatedFat 4.5, Cholesterol 94.3, Sodium 508.4, Carbohydrate 75.6, Fiber 0.7, Sugar 52, Protein 6.8
LEMON PUDDING CAKE
Make and share this Lemon Pudding Cake recipe from Food.com.
Provided by ssej1078_1251510
Categories Dessert
Time 1h5m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350.
- seperate the 2 eggs and set aside.
- in a large bowl with electric mixer , breat the butter and sugar until well blended, beat in the egg yolks until blended.
- at low speed blend in the flour, add the milk , lemon juice, and lemon peel.
- beat the egg whites until soft peaks are raised, fold the egg whites into the lemon mixture.
- turn mixture into shallow 8 1/2 inch baking dish, set the dish in a larger pan and pour boiling water into the pan to a depth of 1 inch.
- bake 40-45 mins or until golden brown and toothpick inserted in the middle come out clean.
- let stand 15 mina before serving.
- Sprinkle top with powdered sugar.
- Serve warm or cold.
Nutrition Facts : Calories 184.7, Fat 8.1, SaturatedFat 4.6, Cholesterol 82.1, Sodium 92.7, Carbohydrate 23.9, Fiber 0.2, Sugar 17, Protein 4.9
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
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 PINEAPPLE PUDDING CAKE
This is a recipe that was given to me by my grandmother. Its great for a light dessert after a heavy dinner, or if you are like me, great for a any time snack.
Provided by Bonnie LaBrake
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- In a four quart serving bowl drop one 8 inch layer cake.
- Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
- Repeat layers, and refrigerate.
- You may want to garnish with lemon slices to add that pretty touch.
Nutrition Facts : Calories 469.7, Fat 21.9, SaturatedFat 10.2, Cholesterol 53.7, Sodium 579.6, Carbohydrate 65.5, Fiber 0.8, Sugar 50.3, Protein 4.1
POOR MAN'S PUDDING CAKE (POUDING CHOMEUR)
Adopted recipe! A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. Very sweet.
Provided by Barefoot Beachcomber
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan melt butter or margarine; stir in brown sugar.
- Add water and vanilla.
- Bring to a boil.
- Meanwhile, make the dough.
- Cream butter or margarine; add sugar.
- In a separate bowl, combine flour, baking powder and salt.
- Add to butter mixture alternately with milk.
- Pour syrup into a 9 X 13 baking dish.
- Drop dough by teaspoons over syrup.
- Bake at 350 F for 30 minutes.
Nutrition Facts : Calories 407, Fat 9.7, SaturatedFat 6, Cholesterol 26.1, Sodium 211, Carbohydrate 78.5, Fiber 0.6, Sugar 58.8, Protein 3.3
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