LEMON PUDDING CAKE RECIPE - NYT COOKING
A moist lemon cake sits atop a delicate custard in this recipe, adapted from Ian Knauer’s book “The Farm.” The magic is in the cooking: Setting a 8-inch baking dish in a roasting pan filled halfway with water allows the custard to form while the top bakes. It’s an excellent party dish, warm and just out of the oven. But it’s equally as good out of the fridge, its flavors melded and mellowed.
Provided by Julia Moskin
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
- In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
- Whip the egg whites until soft peaks form, then gently fold them into the batter.
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
Nutrition Facts : @context http//schema.org, Calories 204, UnsaturatedFatContent 2 grams, CarbohydrateContent 34 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 3 grams, SodiumContent 173 milligrams, SugarContent 28 grams, TransFatContent 0 grams
LEMON GLAZED CAKE RECIPE | ALLRECIPES
A sweet, lemony, fabulous cake, especially good in the summer.
Provided by ANNETTER
Categories Lemon Cake
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 9x13-inch pan
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.
Nutrition Facts : Calories 451.1 calories, CarbohydrateContent 59.1 g, CholesterolContent 78.2 mg, FatContent 22.3 g, FiberContent 0.4 g, ProteinContent 5.3 g, SaturatedFatContent 5.7 g, SodiumContent 384.1 mg, SugarContent 45.5 g
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LEMON PUDDING CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 204 per serving
- Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.
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