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
WARM LEMON PUDDING CAKES
Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
Provided by Jennifer Segal
Categories Desserts
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
- In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
- Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
- Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.
Nutrition Facts : Calories 248, Fat 7 g, Carbohydrate 43 g, Protein 6 g, SaturatedFat 3 g, Sugar 36 g, Fiber 1 g, Sodium 152 g, Cholesterol 105 g
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
LEMON PUDDING CAKE
My husband, Lloyd, loves this cake because it tastes like lemon meringue pie. The cake is no-fuss and makes just enough for the two of us.-Dawn Fagerstrom, Warren, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
WARM LEMON PUDDING CAKE
Make and share this Warm Lemon Pudding Cake recipe from Food.com.
Provided by Beve538
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cream: butter; flour; sugar;ADD: yolks, beaten; lemon juice; milk;Beat egg whites stiff.
- Fold into batter;Bake in 8" ungreased dish set in a pan of water, 350, 35 minutes.
- When cool, flip cake onto plate.
- Sauce is now on top.
Nutrition Facts : Calories 260.9, Fat 7.2, SaturatedFat 4, Cholesterol 110.6, Sodium 81.6, Carbohydrate 45, Fiber 0.2, Sugar 38, Protein 5.5
WARM LEMON PUDDING CAKE RECIPE - (4.5/5)
Provided by á-10847
Number Of Ingredients 7
Steps:
- Preheat oven to 350° F. Spray a 9x13 baking dish with nonstick cooking spray. Prepare cake mix according to package directions. Pour batter into baking dish. In a separate bowl, combine dry pudding mixes with sugar, milk and water. Whisk briskly for 2 minutes until it begins to thicken. Spoon pudding mixture over cake mix batter. Once it is on there, it is hard to spread out since it kind just ends up sinking into the batter. Put a large baking sheet underneath your baking dish before sliding it in the oven. You'll want that underneath there while baking to catch any bubbling over of the pudding while baking. Bake for about 55 minutes to one hour. NOTE: It's a bit tricky to tell when it is done because the pudding layer in it always stays a bit jiggly. So, what you want to do is take a toothpick and insert it into the middle of the cake. If it only comes out with pudding - you are good. If you still see gooey cake batter on it, then you need to bake it for a bit longer. When it's finished baking, allow it to cool for about 20 minutes. This will allow that pudding layer to thicken up a bit more. Then serve with a bit of sprinkled powdered sugar on top.
WARM LEMON PUDDING CAKE
Make and share this Warm Lemon Pudding Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees.
- Prepare cake as directed on package.
- Pour into a greased 9x13 pan.
- Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread.
- Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
- Bake 55 minute to 1 hour or until toothpick inserted in center comes out clean.
- Cool 20 minute (Sauce will thicken slightly as it cools.)
- Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 297.9, Fat 6.5, SaturatedFat 1.7, Cholesterol 6.5, Sodium 516.3, Carbohydrate 57.5, Fiber 0.5, Sugar 25.3, Protein 3.2
WARM WINTER LEMON CAKE
Warm up even the chilliest of evenings with our Warm Winter Lemon Cake. Warm Winter Lemon Cake is a citrusy burst of delight that will get you all cozy.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
- Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on rimmed baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 41 g, Fiber 0.6256 g, Sugar 28 g, Protein 3 g
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