LEMON CAKE WITH PUDDING RECIPES

Name: Lemon Pudding Cake
Total time: 1 h
Yield: 6 to 8 servings
Ingredients: 4 large eggs, separated; 1 teaspoon finely grated lemon zest; 1/3 cup lemon juice; 1 tablespoon unsalted butter, melted; 1 cup sugar; 1/2 cup all-purpose flour; 1/2 teaspoon kosher salt; 1 1/2 cups whole milk

LEMON PUDDING CAKE RECIPE - NYT COOKING

Lemon Pudding Cake Recipe - NYT Cooking image

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

Ingredients

4 large eggs, separated
1 teaspoon finely grated lemon zest
1/3 cup lemon juice
1 tablespoon unsalted butter, melted
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 1/2 cups whole milk

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 PUDDING CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Pudding Cake Recipe: How to Make It - Taste of Home image

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

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 large egg, separated, room temperature
1/2 cup sugar
1/3 cup whole milk
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon salt
Optional: Confectioners' sugar, lemon slices and whipped cream

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, FatContent 4g fat (2g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 60g carbohydrate (51g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

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