Lemon Sponge Cups Recipes

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LEMON SPONGE PUDDING



Lemon Sponge Pudding image

This makes a delicate sponge that separates in the oven so there's a layer of lemon pudding in the bottom of the bowl. We like raspberry sorbet on top for color and brightness, but my restaurant partner Rich Melman likes my Buttermilk Ice Cream on top for a creamier soothing experience.

Provided by Food Network

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 8

5 tablespoons unsalted butter, softened
1/3 cup and 3/4 cup sugar
5 eggs, separated
1/4 cup and 2 tablespoons all-purpose flour
1 1/4 cup whole milk
2/3 cup lemon juice
2 lemons, zested
Equipment: 8 (8-ounce) ramekins

Steps:

  • Preheat the oven to 325 degrees F. Butter the ramekins.
  • In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.
  • In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.
  • Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.

MINI LEMON SPONGE CAKES



Mini Lemon Sponge Cakes image

Provided by Food Network Kitchen

Categories     dessert

Time 5h45m

Yield 6 cakes

Number Of Ingredients 25

2 tablespoons unsalted butter, melted, plus more for the pan
1 cup cake flour, plus more for the pan
4 large eggs, separated, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
Finely grated zest of 2 lemons
1/8 teaspoon salt
1 1/4 cups plus 5 to 6 tablespoons whole milk
1/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1/3 cup lemon curd
1 tablespoon limoncello
1 tablespoon fresh lemon juice
1/2 cup heavy cream
2/3 cup water
1/3 cup sugar
Finely grated zest of 1 lemon
1/3 cup limoncello
1/2 cup heavy cream
2 teaspoons sugar
Candied lemon peel, for topping

Steps:

  • Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
  • Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
  • Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
  • Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
  • Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
  • Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
  • Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.

LEMON CUPCAKES



Lemon Cupcakes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 30

Number Of Ingredients 12

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 ½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1 ½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, Carbohydrate 26.7 g, Cholesterol 63.6 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 7.9 g, Sodium 259.8 mg, Sugar 16.8 g

LEMON SPONGE CAKE



Lemon sponge cake image

Top this citrussy sponge with lemon icing and candied peel. Greek yogurt creates a cake that's extra moist and tangy, for an irresistible teatime treat

Provided by Esther Clark

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 10-12

Number Of Ingredients 11

175g unsalted butter , softened, plus extra for the tin
175g golden caster sugar
3 large eggs
3 large unwaxed lemons , zested, plus 4-4 ½ tbsp juice
250g self-raising flour
½ tsp baking powder
100g Greek yogurt
400g icing sugar
lemon zest or candied peel, to serve (optional)
2 large lemons
200g granulated sugar

Steps:

  • Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.
  • Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.
  • Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.
  • When you're ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.
  • To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.

Nutrition Facts : Calories 409 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

LEMON SPONGE CUPS



Lemon Sponge Cups image

lemon custard at the bottom..sponge cup at the top..like to serve these with fresh fruit in season...always a hit at a BBQ

Provided by grandma2969

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
5 tablespoons lemon juice
1 grated lemon, rind of
3 large eggs
1 1/2 cups milk

Steps:

  • cream butter, add sugar, flour, salt, lemon juice and lemon rind --
  • seperate the eggs, and add the well beaten egg yolks, which have been mixed with the milk -- lastly --
  • beat egg whites till stiff --
  • then add them to cake batter.
  • pour into greased custard cups -- , set in a pan of water, coming about 1/4-1/2 up the side of custard cups.
  • bake 45 minutes at 350* --
  • this may be baked in a 2 quart dish also --
  • there will be lemon custard at the bottom and sponge cake on the top --
  • cool on wire rack --
  • I fill the custard cups a little more than 1/2 full -- .

Nutrition Facts : Calories 260.9, Fat 8.6, SaturatedFat 4.6, Cholesterol 124.5, Sodium 189.3, Carbohydrate 41.4, Fiber 0.2, Sugar 33.8, Protein 5.8

LEMON SPONGE PUDDING



Lemon Sponge Pudding image

As this elegant dessert bakes, it separates into a cakey layer atop a rich custard.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 tablespoons unsalted butter, room temperature, plus more for pot de creme pots
2/3 cup granulated sugar
1/4 teaspoon salt
3 large eggs, separated
3 tablespoons all-purpose flour
1 cup milk
6 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees. Butter seven 4 1/2-ounce pots de creme pots, or six 6-ounce ramekins; set aside. In a large bowl, stir together butter, granulated sugar and salt. Stir in yolks. Add flour, milk, and lemon juice and zest; mix until incorporated.
  • In a separate bowl, beat egg whites until stiff but not dry peaks form. Gently fold egg whites into butter mixture.
  • Ladle batter into prepared pots de creme pots. Transfer pots to a roasting pan. Pour boiling water around pots to come halfway up the sides. Bake until just set and lightly golden, about 20 minutes (25 minutes for ramekins). Remove from roasting pan; let cool slightly. Dust with confectioners' sugar, and serve.

LEMON SPONGE PUDDING



Lemon Sponge Pudding image

You'll want to pucker up and kiss the cook once you try this comforting pudding bursting with fresh lemon flavor! "It's wonderful served warm," confides Evelyn Kating of Pryor, Oklahoma," and impossible not to scrape the bowl!"

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 servings.

Number Of Ingredients 7

1/3 cup sugar
2 teaspoons all-purpose flour
1/3 cup milk
2 tablespoons lemon juice
1 teaspoon lemon peel
1 egg, separated
Confectioners' sugar

Steps:

  • In a bowl, combine sugar and flour. Stir in milk, lemon juice and peel. Beat egg yolk; add to lemon mixture. In a bowl, beat egg white until stiff peaks form; fold into lemon mixture. Place two ungreased 6-oz. custard cups in an 8-in. square baking pan. Divide lemon mixture between the cups., Pour hot water into pan to a depth of 1 in. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Dust with confectioners' sugar. Serve immediately.

Nutrition Facts :

LEMON CUPS



Lemon Cups image

Make and share this Lemon Cups recipe from Food.com.

Provided by Chef Dudo

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 cup sugar
1/4 cup flour
2 tablespoons melted butter or 2 tablespoons margarine
1 teaspoon grated lemon, rind of
1/3 cup lemon juice
3 egg yolks, slightly beaten
3 egg whites, beaten to stiff peaks
1 1/2 cups milk

Steps:

  • Preheat oven to 350°F.
  • Grease eight (6 ounce) custard cups; set aside.
  • In a large bowl, beat sugar, flour and butter/margarine.
  • Add lemon peel and lemon juice; set aside.
  • In a small bowl, mix egg yolks and milk.
  • Add to cream mixture and stir.
  • Fold in egg whites.
  • Pour into cups.
  • Place in baking pan and add one inch of water to pan.
  • Bake for 35 to 40 minutes or until golden.

LEMON PUDDING CAKE CUPS



Lemon Pudding Cake Cups image

A teenage reader shares this lemony treat for two. "I'm 14 and I love to cook," says Katie Anderson from Spokane, Washington. "This is one of my favorite desserts...it's so easy to make!"

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1/3 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon zest
1/8 teaspoon salt
1/2 cup 2% milk
1 large egg yolk, lightly beaten
2 tablespoons lemon juice
1 large egg white

Steps:

  • In a small bowl, combine the first seven ingredients. In another small bowl, beat egg white until stiff peaks form. Gently fold into lemon mixture. , Pour into two ungreased 6-oz. ramekins or custard cups. Place in a shallow baking dish; add 1 in. of hot water to dish. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reaches 170°. Allow to cool in water bath for 10 minutes before carefully removing cups to a wire rack. Serve warm or refrigerate.

Nutrition Facts : Calories 230 calories, Fat 4g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 210mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON SPONGE PIE II



Lemon Sponge Pie II image

Simple, light, and fluffy! Perfect for picnics and potlucks!

Provided by shirleyo

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie shell
1 cup white sugar
2 ½ tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter, melted
2 egg yolks, beaten
3 tablespoons all-purpose flour
1 cup milk
2 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine sugar, lemon rind, and lemon juice. Mix well, then stir in melted butter or margarine and egg yolks. Mix in flour. Slowly pour in milk while stirring. Mix until all ingredients are thoroughly combined.
  • In a medium glass or metal bowl, beat egg whites until soft peaks form. Fold into milk mixture. Pour mixture into pastry shell.
  • Bake in preheated oven for 25 to 30 minutes, until golden brown on top.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 37.2 g, Cholesterol 57.5 mg, Fat 8.4 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 141 mg, Sugar 27.3 g

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From quench.me


LEMON SPONGE CUPS - RECIPES - PAGE 6 | COOKS.COM
Mix together sugar and flour. Add salt, butter and lemon juice. Beat egg yolks well ... into greased custard cups or a 2 quart baking ... 40 to 45 minutes.
From cooks.com


LEMON SPONGE PUDDING RECIPE | MYRECIPES
Gently fold beaten egg whites into reserved lemon mixture. Pour batter into an 8 - inch square baking dish. Place baking dish in a pan of boiling water to come halfway up sides of dish. Bake, uncovered, at 325° for 40 minutes or until pudding is lightly browned; cool. Spoon pudding into individual serving bowls.
From myrecipes.com


DROP - LEMON SPONGE COOKIES
Recipe Introduction These taste like little sponge cakes. This is a recipe originally from Arm & Hammer. List of Ingredients. 2 1/2 cup flour 1/4 teaspoon salt 1/2 level teaspoon baking soda 3/4 cup shortening 1 cup white granulated sugar 1 teaspoon vanilla 1/4 teaspoon lemon extract 1 egg 2 tablespoons milk Recipe Preheat oven to 400. Need ...
From recipecircus.com


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