Steamed Lemon Cake Recipes

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STEAMED LEMON CUSTARD WITH RASPBERRIES



Steamed Lemon Custard with Raspberries image

Provided by Tyler Florence

Categories     dessert

Time 35m

Yield 2 servings

Number Of Ingredients 10

2 large egg whites
1/4 teaspoon cream of tartar
1/2 lemon, zested and juiced
1/4 teaspoon pure vanilla extract
3 tablespoons cake flour
1/4 cup sugar
1/4 teaspoon salt
20 fresh raspberries, plus more for garnish
Fresh mint leaves, for garnish
Confectioners' sugar, for dusting

Steps:

  • In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
  • Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
  • Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
  • VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.

LEMON CAKE



Lemon Cake image

This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 45m

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Whipped Frosting

Steps:

  • Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  • In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  • Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  • While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  • Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

STEAMED LEMON CAKE



Steamed Lemon Cake image

This wonderful cake baked in your slow-cooker is so moist- it almost melts in your mouth. You will love the fresh lemon taste and smell of this dessert from Family Circle!

Provided by Pat Duran @kitchenChatter

Categories     Cakes

Number Of Ingredients 12

CAKE:
16 ounce(s) pkg. pound cake mix
3/4 cup(s) dairy buttermilk
3 tablespoon(s) unsalted butter,softened
2 large eggs
1/4 cup(s) lemon juice
1/2 teaspoon(s) lemon zest, grated
FROSTING:
2 cup(s) powdered sugar
1/4 cup(s) unsalted butter,softened
2 tablespoon(s) milk
1/2 teaspoon(s) lemon extract

Steps:

  • Coat an 8- cup soufflé dish with nonstick cooking spray. Line bottom with parchment paper; spray paper. Cake: Beat together the pound cake mix, and remaining cake ingredients on low speed for 30 seconds; increase speed to medium and beat for 2 to 3 minutes or until well blended and smooth. Spread batter into prepared dish. Cover dish tightly with foil and place in a 5-quart oval slow cooker bowl. Add 4 cups boiling water around soufflé dish. Cover and cook on High for 4 hours. Cake is done when a toothpick inserted in the center tests clean and cake springs back when touched lightly with fingertips. Remove dish to a rack and cool uncovered for 10 minutes. Run a thin knife around edge of cake and invert onto wire rack; turn right side up to cool completely. --- Frosting: In medium-size bowl, beat all ingredients until smooth. Spread over cake when cool.

LEMON CAKE FROM SCRATCH



Lemon Cake From Scratch image

Super yummy, light lemon taste. A different thing to try is to put the cake mixture into large muffin tins to make a bunch of little cakes, you just need to reduce the baking time. Let cake cool before frosting or glaze while still slightly warm.

Provided by BakersDozen

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h10m

Yield 20

Number Of Ingredients 11

2 ½ cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter at room temperature
1 ½ cups white sugar
2 large eggs
3 large egg yolks
2 tablespoons fresh lemon juice
1 cup low-fat buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
  • Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
  • Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 27.9 g, Cholesterol 74.2 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 182.6 mg, Sugar 15.7 g

ENGLISH STEAMED LEMON PUDDING



English Steamed Lemon Pudding image

A traditional British treat. All Englishmen have nostalgic memories of hot puddings, especially the Steamed Lemon Pudding, that nobody can make like Grandmother used to. Actually, if you follow the simple directions, your Lemon Pudding will taste just as delicious as Grandmother's.

Provided by Olha7397

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons butter
4 tablespoons sugar
3 eggs, well beaten
1 cup sifted all-purpose flour
1/4 teaspoon salt
1/2 teaspoon double-acting baking powder
1 grated lemon, juice and rind of
4 tablespoons apricot preserves
2 tablespoons water

Steps:

  • Beat together the butter and sugar until light and creamy. Beat in eggs 1 at a time.
  • Fold in flour, salt, baking powder, lemon rind and juice.
  • Place in a buttered 4 cup bowl. Cover the bowl with aluminum foil.
  • Place bowl in a steamer. Steam the pudding over boiling water on top of the stove for 1 1/4 hours.
  • Heat preserves with the water.
  • Unmold the pudding. Pour apricot sauce over the pudding and serve hot. 6 servings.
  • World's Best Recipes.

Nutrition Facts : Calories 247.4, Fat 10.4, SaturatedFat 5.7, Cholesterol 126.1, Sodium 233, Carbohydrate 33.9, Fiber 0.6, Sugar 13.7, Protein 5.5

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