Lemon Pudding Cake
Lemon Pudding Cake
Lemon Pudding Cake
Lemon Custard Cake Pudding




Lemon Pudding Cake

A light dessert that is transformed in the oven, creating a creamy
lemon pudding covered with a light sponge cake. Oct 8, 2002

1 cup sugar
1/8 teaspoon salt
1/4 cup flour
1/4 cup butter, melted
1/3 cup freshly squeezed lemon juice
1 grated lemon, zest of
3 eggs, separated
1 1/2 cups milk

6 servings
1 hour 5 minutes 20 mins prep

Preheat oven to 350 degrees. Butter 8" square pan or baking dish. In
mixing bowl, combine 3/4 c of the sugar, salt and flour and stir them
together. Add melted butter, lemon juice and zest and egg yolks. Stir
until thoroughly blended. Stir in milk. In separate bowl, beat the egg
whites with remaining 1/4 c sugar until stiff, but moist. Fold beaten
whites into lemon mixture, then pour batter into prepared baking dish. Set
the cake pan into a larger pan and pour hot water into larger pan to come
halfway up the sides of the cake pan. Bake for 45 minutes until top is
lightly browned. Serve warm or chilled, with whipped cream, if desired.

Source: http://www.recipezaar.com/42728





Lemon Pudding Cake

Makes 6 servings

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

Preheat oven to 350 degrees F. Finely grate 1 tablespoon zest from
lemons, then squeeze 1/4 cup plus 2 tablespoons juice. Whisk together
flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk
together yolks, milk, zest, and juice in a small bowl and add to flour
mixture, whisking until just combined. Beat whites in another large 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 one fourth of whites into batter to
lighten, then fold in remaining whites gently but thoroughly (batter will
be thin). Pour into a buttered 1 1/2-quart ceramic gratin or other shallow
baking dish and bake in a hot water bath until puffed and golden, 45 to 50
minutes. Transfer to a rack. Serve warm or at room temperature.

Source:
http://www.chefdecuisine.com/all_fru...DDING_CAKE.asp





Lemon Pudding Cake

3 Tbsp. butter
3 Tbsp. sugar
3 tsp. grated lemon rind
2 eggs, separated
1/3 cup cake flour
1/2 cup milk
1/4 cup lemon juice
Whipped cream

Cream together the butter and sugar until light and fluffy. Add the grated
lemon rind and egg yolks and beat well. Sift the flour and fold into the
mixture. Add the milk, then the lemon juice. Beat the egg whites until
stiff, then fold into the lemon mixture.

Butter and flour a souffle dish. Pour in the lemon pudding mixture and
cover with 2 layers of buttered wax paper. Pour 1 1/4 cups of water into
the pressure cooker. Put the dish on a rack or trivet, cover and pressure
cook for 5 minutes. Allow the pressure to drop gradually, uncover and
serve warm or cold with whipped cream.

Source: http://www.cooks.com/rec/doc/0,1940,...230202,00.html





Lemon Custard Cake Pudding

2 eggs, separated
2 Tbsp. butter
3/4 cup sugar
1/2 cup flour
1 cup milk
1/2 cup frozen lemonade concentrate, thawed

Beat egg whites until they form soft peaks. Set aside. Cream butter with
sugar until fluffy. Beat in egg yolks and lemonade. Blend in flour and
milk. Fold in beaten egg whites. Pour into 1 1/2 quart casserole baking
dish and place in a shallow pan of hot water. Bake at 350 degrees for 35
to 40 minutes, until top is firm and golden.

NOTE: May use egg substitute for egg yolks.

Source: http://www.cooks.com/rec/doc/0,1940,...233205,00.html

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