Warm Lemon Pudding Cake Recipe 455

LEMON PUDDING CAKE

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

Time 55m

Yield 2 servings.

Number Of Ingredients 8

Lemon Pudding Cake image

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, Fat 4g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 200mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.

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

WARM WINTER LEMON CAKE

Warm up even the chilliest of evenings with our Warm Winter Lemon Cake. Warm Winter Lemon Cake is a citrusy burst of delight that will get you all cozy.

Provided by My Food and Family

Categories Home

Time 1h35m

Yield 16 servings

Number Of Ingredients 6

Warm Winter Lemon Cake image

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on rimmed baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 41 g, Fiber 0.6256 g, Sugar 28 g, Protein 3 g

Ingredients

1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar

LEMON PUDDING CAKE I

This is a family favorite for over 50 years. It makes a sauce on the bottom

Provided by Cali

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8

Lemon Pudding Cake I image

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.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g

Ingredients

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

LEMON PUDDING CAKE

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

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

Lemon Pudding Cake image

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, Calories 204, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 173 milligrams, Sugar 28 grams, TransFat 0 grams

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