Mas Lemon Pudding Cake 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:

• Ignore the directions on the cake mix box.
• Place the yellow cake mix, eggs, oil, water, lemon flavoring, and lemon gelatin in a large bowl. Stir until well mixed.
• Transfer your batter to a well greased bundt pan.
• Bake at 325 degrees Fahrenheit for 40 minutes.
• Turn it upside down onto your platter.
• While the cake is cooking whisk the powdered sugar and lemon juice for the icing; and pour it on hot.

Steps:

• Preheat oven to 350 degrees and grease a 1 qt baking dish.
• Separate eggs and beat egg whites until stiff.
• In separate bowl, whisk together flour, sugar and salt. Add lemon juice, egg yolks and milk and stir together.
• Fold in beaten egg whites and pour into baking dish.
• Set dish in pan of hot water 1" deep and bake for 50 minutes.

Steps:

• In a four quart serving bowl drop one 8 inch layer cake.
• Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
• Repeat layers, and refrigerate.
• You may want to garnish with lemon slices to add that pretty touch.

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:

• In a saucepan melt butter or margarine; stir in brown sugar.
• Add water and vanilla.
• Bring to a boil.
• Meanwhile, make the dough.
• Cream butter or margarine; add sugar.
• In a separate bowl, combine flour, baking powder and salt.
• Add to butter mixture alternately with milk.
• Pour syrup into a 9 X 13 baking dish.
• Drop dough by teaspoons over syrup.
• Bake at 350 F for 30 minutes.

Steps:

• In a large bowl, combine flour, sugar and salt.
• In a medium bowl, whisk together lemon/lime zest and juice, egg yolks and milk, whisk into flour mixture.
• In a separate bowl, beat egg whites until stiff, glossy peaks form, fold into lemon/lime mixture.
• Pour batter into greased 8 inch square baking dish.
• Place in larger pan and add hot water to come halfway up sides of baking dish.
• Bake at 350 degrees for 45 to 50 minutes or until set and lightly browned.