LEMON UPSIDE-DOWN CAKE
Provided by Michael Symon : Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Whisk together the flour, salt, baking powder, baking soda and cinnamon in a small bowl. Whisk together the eggs, milk, olive oil, sugar, 1 teaspoon vanilla, lemon juice and zest in a large bowl. Pour the dry ingredients into the wet ingredients and whisk to combine. Set aside.
- Place a shallow enameled Dutch oven over direct heat. Add the butter and melt. Continue to toast the butter until it becomes brown and nutty, 1 to 2 minutes. Swirl the butter up the sides of the Dutch oven as you are toasting it to prevent the cake from sticking.
- After the butter has browned, whisk in the brown sugar and allow it to melt. The mixture will resemble wet sand and won't get completely smooth.
- Take the Dutch oven off the heat and shingle the lemon slices in, covering the whole surface. Keep in mind that this will be the top of your cake. Pour the batter into the Dutch oven and put it back over indirect heat. Close the grill and bake until a toothpick inserted into the center of the cake comes out dry, 50 minutes to 1 hour. Remove the cake from the grill and allow it to cool for 5 minutes. Invert the cake onto a platter and continue to cool until ready to serve.
- Meanwhile, place a 2-cup glass jar with a lid in the freezer for 20 minutes. When the jar is cold, pour in the cream and add the sugar and the remaining 1 teaspoon vanilla. Vigorously shake until you end up with soft whipped cream, about 5 minutes.
- Cut the cake into 8 slices and serve with a dollop of whipped cream on top.
- (Alternatively, you can bake the cake in a 350 degrees F oven for 50 minutes.)
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
UPSIDE DOWN LEMON PUDDING CAKES
Make and share this Upside Down Lemon Pudding Cakes recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 197.8, Fat 7.1, SaturatedFat 3.9, Cholesterol 77.9, Sodium 93.8, Carbohydrate 32.1, Fiber 0.5, Sugar 24.4, Protein 4
LEMON PUDDING POUND CAKE
I love my Aunt TC's Lemon-Lime Soda Cake, so I thought it would be fun to make my own pound cake to share with her. Instant lemon pudding mix is the key to making this pound cake extra moist, and the lemon drizzle on top adds another layer of citrusy goodness.
Provided by Kardea Brown
Categories dessert
Time 2h35m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan.
- Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined.
- Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined.
- Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes.
- Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it's too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top.
LEMON UPSIDE DOWN CAKE
From Los Angeles Times test kitchen's best of 2007. May be served with a lightly sweetened whipped cream, if desired
Provided by gailanng
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut 3 of the lemons into one-eighth inch thick slices. Remove seeds and set aside. You will have about 30 lemon slices. Grate 1 teaspoon lemon peel from the remaining lemon. Set aside the grated peel; save the lemon for another use.
- Heat 4 tablespoons of the butter in a 10-inch cast iron skillet or an ovenproof 10-inch saute pan until melted. Brush the sides of skillet with a little of the melted butter. Add the brown sugar, stir until it is moistened with the butter and spread it into an even layer. Arrange the lemon slices, slightly overlapping, to cover the bottom of the skillet. Set aside.
- Heat the oven to 350 degrees. Combine the flour, baking powder and salt in a bowl and set aside.
- Cut the remaining 6 tablespoons butter into a mixing bowl. Scrape the seeds from the vanilla bean with the point of a knife onto the butter. Using an electric mixer, beat the butter, scraping down the sides of the bowl, until creamy. Add the sugar and grated lemon peel and beat until light and fluffy. Beat in the eggs one at a time.
- Add half the flour mixture and beat until blended. Add milk and beat until combined, then add the remaining flour mixture and beat until blended.
- Spread the batter over the lemons in the skillet to cover evenly. Bake 30 to 35 minutes, or until the cake is golden and the center tests done. Let the cake stand 5 minutes, then invert the skillet onto a platter. To serve, slice into wedges with a sharp knife.
Nutrition Facts : Calories 376.7, Fat 13.7, SaturatedFat 8.1, Cholesterol 85.5, Sodium 330.2, Carbohydrate 63.5, Fiber 3.2, Sugar 38.7, Protein 5.3
LEMON PUDDING CAKE
Lemon cake and pudding bake magically together in this delicious old-fashioned dessert made in a most convenient way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 25 g, TransFat 0 g
SAUCY LEMON PUDDING CAKE
Enjoy the pudding-like consistency of this ultra-easy, six-ingredient "cake".
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.
- Beat egg yolks slightly in large bowl on medium speed; beat in milk, lemon peel and lemon juice until well blended. Beat in sugar, flour and salt until smooth. Fold into beaten egg whites.
- Pour into ungreased 1-quart casserole. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan.
- Bake 45 to 50 minutes or until golden brown. Serve warm or cool with whipped cream. Immediately refrigerate any remaining pudding cake after serving.
Nutrition Facts : Calories 205, Carbohydrate 40 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg
MEYER LEMON UPSIDE-DOWN CAKE
This is a delicious Meyer lemon-almond cake which, like most upside-down cakes, is impressive to behold.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Rub bottom and sides of an 8-inch cake pan with 2 tablespoons butter and sprinkle bottom with sugar. Thinly slice lemons and remove seeds. Arrange lemon slices in concentric circles over brown sugar. Set aside.
- In a food processor, pulse almonds until finely ground. Add baking soda and salt, and pulse to combine. In a medium bowl, whisk together egg yolks and honey. Stir in almond mixture.
- Beat egg whites until doubled in volume (but do not form soft peaks). Gently fold whites into almond mixture until just combined. Transfer batter to prepared cake pan.
- Bake until top is deep golden brown and a skewer inserted into middle comes out clean, 30 to 35 minutes. Let cool in pan for 5 minutes. Carefully turn out onto a serving plate. Serve warm or at room temperature. Slice with a serrated knife.
Nutrition Facts : Calories 289 g, Cholesterol 113 g, Fat 18 g, Fiber 4 g, Protein 9 g
BACKYARD CITRUS UPSIDE-DOWN CAKE
Steps:
- Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with parchment paper.
- Start by making the upside-down layer:
- In a medium saucepan over low heat, melt the butter. Remove the pan from the heat and add ½ cup of the sugar and 2 tablespoons of water. Whisk the mixture until the sugar dissolves and the mixture is glossy and thickened a little. Pour the melted butter and sugar into the prepared cake pan and smooth into an even layer to cover the bottom. Place the cake pan in the freezer until the butter and sugar layer freezes; leave the pan in the freezer until you are ready to transfer the batter to the pan.
- In a small bowl, gently toss the lemon slices with the remaining 2 tablespoons of sugar. Leave the lemon slices in the sugar to macerate for 10 minutes.
- While the upside-down layer freezes, make the cake batter:
- Sift the flour, baking powder, baking soda, and salt into a large bowl. Set aside. Combine the eggs with the olive oil in another large bowl and beat vigorously with a whisk until well combined. Add the yogurt and sugar. Make a well in the flour mixture and add the wet mixture in three additions, folding in each addition until no dry bits of flour remain. Set aside.
- Fan the lemon slices out to cover the melted butter and sugar in the cake pan, overlapping the slices by as much as 1⁄8 inch. Pour the cake batter directly on top of the lemon slices.
- Bake for about 1 hour, until a cake tester inserted into the center comes out with only a few moist crumbs clinging to it. Transfer to a wire cooling rack and let cool for 15 minutes. Invert the cake onto a serving plate and carefully remove the parchment-paper lining. Allow the cake to cool for 1 hour more before serving.
- Note: This cake can be made with nearly any citrus, my favorite being lemon because I like it to be bitter and tart. The only citrus I would not use is raw grapefruit, oro blanco, or lime. The rinds of grapefruit and oro blanco are much thicker than lemons and oranges and they will take longer to bake. Lime and grapefruit also retain too much of the bitter quinine flavor and will make for an odd-tasting cake
UPSIDE-DOWN LEMON SPONGE CAKE WITH LEMON-MAPLE BUTTER
Warm desserts are the quintessential Christmas treat. This one is made even more special with the charred lemon slices, which give it just the right amount of sharpness to cut through all the sweetness. Be sure to take the butter for the cake out of the refrigerator well in advance, as it needs to be fully softened at room temperature before you make the batter. This cake also reheats quite well; just give it a quick steam to warm through or pop individual portions into the microwave in a sealed, heat-proof bowl.
Provided by Yotam Ottolenghi
Categories snack, cakes, custards and puddings, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 325 degrees Fahrenheit/160 degrees Celsius.
- Trim the 3 lemons, slicing and discarding the tips, then cut each lemon into very thin (1/10-inch/1/4-centimeter-thick) rounds to get 24 slices; discard the seeds (pips). Place a large nonstick skillet over high heat. Working in about three batches, add lemon slices in a single layer and cook until nicely charred on both sides, 1 to 2 minutes per side. Repeat with the remaining slices and set aside.
- Line a baking dish about 8-by-12 inches/20-by-30 centimeters in size with a piece of parchment paper large enough to cover the base and sides, and enough overhang to later fold over the batter. Pour 1/2 cup/120 milliliters maple syrup into the prepared dish. Halve the vanilla bean (pod) lengthwise, scrape the seeds into a small bowl, then add the scraped-out halves to the prepared dish. Top with the charred lemon slices, spreading out so they cover the entire base while overlapping slightly in spots.
- Sift the flour, baking powder and salt into the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed to combine. Add the room-temperature butter, eggs and egg yolk, brown sugar, milk, reserved vanilla seeds and the remaining 3 tablespoons maple syrup, and mix on medium-low speed for 2 minutes until combined. The mixture will look like it's split a little with some smaller cubes of butter, but that's O.K.
- Spoon the mixture into a piping bag or resealable plastic bag, snipping the base, and pipe the mixture directly on top of the lemons in the baking dish in an even layer (this ensures the lemons don't move around too much). Using the back of a spoon, smooth over the mixture to create an even layer. Fold over the excess parchment paper to cover, then wrap the dish tightly in foil.
- Place the baking dish into a larger roasting pan (tin) that is roughly 10-by-14 inches/24-by-36 centimeters. Carefully add about 1 inch/3 centimeters boiling water to the pan, transfer to the oven and bake until a toothpick inserted into the center comes out clean, about 60 minutes. Lift the baking dish from the water, remove the foil, and unwrap the parchment paper. Set aside for 5 minutes before carefully inverting the whole thing onto a platter, carefully removing the parchment paper to expose the lemons.
- During the last 10 minutes of baking, prepare the lemon-maple butter: Add the lemon juice and maple syrup to a small saucepan and bring to a simmer over medium-high heat. Cook for about 2 minutes, then turn the heat down to low. Once the mixture is no longer simmering, gradually whisk in the chilled butter a little at a time until you have an emulsified sauce.
- Drizzle half the lemon-maple butter all over the warm sponge cake and serve warm, with the remaining lemon-maple butter and crème fraîche alongside.
COTTAGE PUDDING - UPSIDE DOWN CAKE
This is my husband's favorite. I first made it over thirty years ago. You can use canned peaches or pineapple in place of the sliced apples.
Provided by Sandra
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
- Bake for 40 to 50 minutes in the preheated oven, until a toothpick inserted, comes out clean. Immediately invert onto a serving plate. Serve warm with ice cream or sauce.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.7 g, Cholesterol 18.6 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 162 mg, Sugar 22.7 g
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