Lemon Pudding Cake I Recipes

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.

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.

Steps:

• Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).
• In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.
• Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

Steps:

• Preheat the oven to 325 degrees F. Lightly butter an 8-by-8-inch baking dish and put it in a roasting pan.
• Whip the egg whites in a medium bowl using an electric mixer, on medium-high speed, until they form soft peaks. Then slowly pour in 1/4 cup sugar and continue to beat until the whites hold stiff, glossy peaks.
• Beat the butter with the remaining 1/2 cup sugar in a large bowl, on medium speed, until creamy. Beat in the flour until combined and then add the coconut milk, lemonade concentrate, egg yolks and salt and beat until smooth. Fold a quarter of the egg whites into the coconut mixture to lighten the batter and then fold in the remaining whites.
• Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake until the top of the cake is slightly puffed and the middle is set but still jiggly, about 40 minutes. Remove from the water bath and cool on a wire rack for 10 minutes. Serve warm and garnish with toasted coconut if using.

Steps:

• Heat the oven to 375F (190C) or Gas 4.
• Grease a baking dish or a pie dish generously.
• Sift the flour and salt on a plate, then cream the butter or margarine, sugar and grated lemon rind into a mixing bowl until it is soft and light. Crack the eggs and place the eggs into a separate bowl and beat them with a fork. Next, cream them into the mixture but before you place the last bit of the egg into the mixing bowl sift a little flour in.
• Then fold the remaining flour into the mixture and add the milk.
• Spoon the mixture into the baking dish or the pie dish evenually, then set aside while making the sauce.
• For the sauce,
• Place the cornflour and the sugar in a small bowl. You make the lemon juice by getting the juice out of 1 lemon then you place the lemon juice in a jug. Then fill hot water up to 1/2 pint mark or (300ml) then you add the liquid to the cornflour mixture and mix.
• Finally, you pour the lemon sauce over the cake mixture and place the pre-heated oven for 40 minutes.
• During the baking of the lemon pudding the sause will sink to the bottom and thicken. Serve hot.

Steps:

• Preheat oven to 350°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 (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
• Transfer to a rack. Serve warm or at room temperature.

Steps:

• Mix flour, butter and 1-1/2 c sugar.
• Beat egg yolks; add to bowl along with milk and lemon zest.
• Mix well.
• Add lemon juice.
• Beat egg whites until stiff, adding remaining sugar while beating.
• Fold whites into batter.
• Pour into 2 qt baking dish then put the dish in a shallow pan of hot water.
• Bake at 350* for 55 minutes or until lightly browned.

Steps:

• Cream butter with all but 2 tbsp sugar.
• Beat in egg yolks and lemon peel.
• Stir in flour, just until mixed.
• Add milk and lemon juice.
• Stir well.
• In another bowl, beat egg whites with salt until soft peaks form.
• Gradually beat in remaining 2 tbsp sugar.
• Beat until stiff peaks form.
• Fold egg whites gently into lemon mixture.
• Spoon batter into buttered 8 inch baking dish.
• Place baking dish in a larger pan of very hot water (to come halfway up the sides of the baking dish).
• Bake in preheated 350F (180C) degree oven for 40-45 minutes or until puffed and browned on top.
• Cover with aluminum foil half way through baking time if cake is browning too quickly.
• To serve, cut into squares and dust with icing sugar.
• Serve warm or cold.

Steps:

• 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.

Steps:

• Combine sugar, salt and butter.
• Stir in flour, then lemon peel and lemon juice.
• Combine milk and egg yolks; add to lemon mixture. Fold in stiffly beaten egg whites.
• Pour into lightly oil sprayed 8x8 inch baking pan and set pan in another pan of hot water.
• Bake at 350 degrees F. for 40 minutes until top is light brown.