Lemon Pudding Cake For Two Recipes
LEMON PUDDING CAKE II
A light cake that bakes on top of lemon pudding.
Provided by Earthymom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
- In a large bowl, combine sugar, salt and melted butter. Beat in the flour. Stir in the lemon zest and lemon juice. Combine milk and egg yolks, and add to lemon mixture.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Set cake pan in a water bath. Bake in the preheated oven for 40 minutes, or until top is lightly browned. Serve warm or cold.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 24.9 g, Cholesterol 91.9 mg, Fat 6.9 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 3.9 g, Sodium 73.4 mg, Sugar 21.2 g
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
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.
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
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
LEMON PUDDING CAKE FOR TWO
Most recipes serve four or more, which means leftovers. Here is a pudding cake for two. Light cake with pudding sauce in the bottom.
Provided by Olha7397
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a medium bowl; set aside.
- Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
- Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350°F for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
- Southern Living.
Nutrition Facts : Calories 306, Fat 4.8, SaturatedFat 2.2, Cholesterol 114.3, Sodium 210.6, Carbohydrate 61.1, Fiber 0.4, Sugar 50.4, Protein 6.2
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- Preheat the oven to 350 degrees. Separate the egg into two bowls, the whites in a medium bowl and the yolk in a small bowl. Refrigerate the egg whites until you’re ready to whip them. In a third bowl, whisk together the flour and sugar until evenly combined.
- Add the butter (room temperature) to the egg yolk and whisk until smooth and creamy. Stir in the milk. Wash the lemon well and then remove the zest using either a small holed cheese grater or a microplane. Add the zest and juice from half of the lemon to the milk mixture. It may look lumpy, this is okay. Stir in the flour and sugar until evenly combined.
- Add a pinch of salt to the egg whites and whisk until stiff peaks form. Gently fold the lemon mixture into the beaten egg whites. Pour the mixture into two ramekins that have been coated with non-stick spray.
- Place the filled ramekins in a casserole dish and pour hot water around them until it reaches half way up the sides of the ramekins. Place the whole dish into the preheated oven and bake for 35 minutes or until the tops are golden brown. Allow to cool for 10 minutes before eating.
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