LEMON PUDDING CAKE RECIPE RECIPES

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LEMON PUDDING CAKE RECIPE - FOOD.COM



Lemon Pudding Cake Recipe - Food.com image

I love lemon pudding cake and this recipe is excellent! I hope you will enjoy it as much as I do. This recipe is from Gourmet Magazine.

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 7

2 large lemons
1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup sugar, plus
2 tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk

Steps:

  • Preheat oven to 350°F.
  • Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
  • Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
  • Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
  • Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
  • Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
  • Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  • Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
  • Transfer to a rack.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 208.9, FatContent 4.3, SaturatedFatContent 1.8, CholesterolContent 98.4, SodiumContent 156.7, CarbohydrateContent 38.6, FiberContent 0.9, SugarContent 32.7, ProteinContent 5.7

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

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

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