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Thread: Lemon Pudding Cake recipe I promised someone a few days ago

  1. #1
    sf Guest

    Default Lemon Pudding Cake recipe I promised someone a few days ago


    Here is the recipe I promised, sorry - I don't remember who it was so
    I'm posting it for everyone to see. I have several recipes in my file
    and I usually make the one with Meyer lemons and buttermilk, but DIL's
    was so good - I wanted to post the recipe she used and it calls for
    regular milk. Meyers grow in everyone's back yards here, so they're
    easy to find. Your pudding cake will be a little tarter if you use
    regular grocery store lemons, but it will still be delicious.

    Meyer Lemon Pudding Cakes
    http://www.goodhousekeeping.com/reci...ng-cake-recipe

    Ingredients


    1/3 cup(s) sugar
    1/4 cup(s) sugar, plus additional for ramekins
    1/4 cup(s) all-purpose flour
    1/4 teaspoon(s) salt
    2 Meyer or regular lemons (up to 3)
    3 large eggs, separated
    2 tablespoon(s) butter or margarine, melted and cooled
    1 cup(s) whole milk
    1 pint(s) raspberries, for garnish
    Fresh mint sprigs, for garnish

    Directions

    Preheat oven to 350 degrees F. Grease eight 4- to 5-ounce
    ramekins; sprinkle with sugar to coat bottoms and sides. Shake out any
    excess.

    On sheet of waxed paper, with fork, combine flour, 1/3 cup sugar,
    and salt. From lemons, grate 1 1/2 tablespoons peel and squeeze 1/2
    cup juice. In large bowl, with wire whisk, beat egg yolks and lemon
    peel and juice. Whisk in butter and milk. Gradually whisk in flour
    mixture.

    In another large bowl, with mixer on medium speed, beat egg whites
    until foamy. Gradually beat in remaining 1/4 cup sugar until soft
    peaks form when beaters are lifted, about 2 to 3 minutes.

    Add one-third beaten whites to yolk mixture and, with rubber
    spatula, stir gently until incorporated. Gently fold in remaining
    whites until just incorporated. With ladle, divide batter evenly among
    prepared ramekins.

    Arrange ramekins 1 inch apart in large (17-inch by 13-inch)
    roasting pan. Fill pan with enough hot water to come halfway up sides
    of ramekins. Carefully transfer pan to oven and bake 30 to 35 minutes
    or until cakes are golden brown and tops rise 1/2 inch above rims.

    Cool cakes in pan on wire rack 5 minutes. With sturdy metal
    spatula, carefully remove ramekins from pan with water and transfer to
    wire rack to cool 15 minutes longer.

    Run thin knife around edge of 1 ramekin. Place small serving plate
    on top of ramekin and invert plate and ramekin together; remove
    ramekin. Repeat with remaining ramekins. Garnish each cake with a
    couple of raspberries and a mint sprig; serve warm.


    Read more: Meyer Lemon Pudding Cakes Recipe - Good Housekeeping

    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  2. #2
    I'm Back!! Guest

    Default Re: Lemon Pudding Cake recipe I promised someone a few days ago

    sf <[email protected]> wrote in
    news:[email protected]:


    >
    > Meyer Lemon Pudding Cakes
    > http://www.goodhousekeeping.com/reci...pudding-cake-r
    > ecipe



    Could almost be called a lemon souffle !!

    And I was just wondering about this next part.... what's the significance
    of mixing the flour on waxed paper?

    Me... I'd just chuck it in a bowl/container and mix it with a fork....
    probably less messy too :-)


    >
    > On sheet of waxed paper, with fork, combine flour, 1/3 cup sugar,
    > and salt. From lemons, grate 1 1/2 tablespoons peel and squeeze 1/2
    > cup juice. In large bowl, with wire whisk, beat egg yolks and lemon
    > peel and juice. Whisk in butter and milk. Gradually whisk in flour
    > mixture.



    --
    Peter Lucas
    Brisbane
    Australia

    Skydiving: Where immortality is touched through danger,
    where life meets death on equal plane;
    where man is more than man, and existence both supreme and valueless at the
    same instant.

    --- Charles A. Lindbergh ---

  3. #3
    sf Guest

    Default Re: Lemon Pudding Cake recipe I promised someone a few days ago

    On Wed, 28 Dec 2011 21:58:35 +0000 (UTC), "I'm Back!!"
    <[email protected]> wrote:

    > sf <[email protected]> wrote in
    > news:[email protected]:
    >
    >
    > >
    > > Meyer Lemon Pudding Cakes
    > > http://www.goodhousekeeping.com/reci...pudding-cake-r
    > > ecipe

    >
    >
    > Could almost be called a lemon souffle !!


    It separates into lemon pudding on the bottom and a very, very thin
    cake-like layer on top.
    >
    > And I was just wondering about this next part.... what's the significance
    > of mixing the flour on waxed paper?
    >
    > Me... I'd just chuck it in a bowl/container and mix it with a fork....
    > probably less messy too :-)
    >
    >
    > >
    > > On sheet of waxed paper, with fork, combine flour, 1/3 cup sugar,
    > > and salt. From lemons, grate 1 1/2 tablespoons peel and squeeze 1/2
    > > cup juice. In large bowl, with wire whisk, beat egg yolks and lemon
    > > peel and juice. Whisk in butter and milk. Gradually whisk in flour
    > > mixture.


    I think the waxed paper is supposed to make it easier to "dump" the
    dry mixture into the mixing bowl, but I don't bother.
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

  4. #4
    I'm Back!! Guest

    Default Re: Lemon Pudding Cake recipe I promised someone a few days ago

    sf <[email protected]> wrote in
    news:[email protected]:

    > On Wed, 28 Dec 2011 21:58:35 +0000 (UTC), "I'm Back!!"
    > <[email protected]> wrote:
    >
    >> sf <[email protected]> wrote in
    >> news:[email protected]:
    >>
    >>
    >> >
    >> > Meyer Lemon Pudding Cakes
    >> > http://www.goodhousekeeping.com/reci...on-pudding-cak
    >> > e-r ecipe

    >>
    >>
    >> Could almost be called a lemon souffle !!

    >
    > It separates into lemon pudding on the bottom and a very, very thin
    > cake-like layer on top.




    Hmmmmmm, sounds like something the SO (being the lemon freak she is) would
    enjoy.

    Thanks for the recipe.




    --
    Peter Lucas
    Brisbane
    Australia

    Skydiving: Where immortality is touched through danger,
    where life meets death on equal plane;
    where man is more than man, and existence both supreme and valueless at the
    same instant.

    --- Charles A. Lindbergh ---

  5. #5
    sf Guest

    Default Re: Lemon Pudding Cake recipe I promised someone a few days ago

    On Thu, 29 Dec 2011 00:07:37 +0000 (UTC), "I'm Back!!"
    <[email protected]> wrote:

    > sf <[email protected]> wrote in
    > news:[email protected]:
    >
    > > On Wed, 28 Dec 2011 21:58:35 +0000 (UTC), "I'm Back!!"
    > > <[email protected]> wrote:
    > >
    > >> sf <[email protected]> wrote in
    > >> news:[email protected]:
    > >>
    > >>
    > >> >
    > >> > Meyer Lemon Pudding Cakes
    > >> > http://www.goodhousekeeping.com/reci...on-pudding-cak
    > >> > e-r ecipe
    > >>
    > >>
    > >> Could almost be called a lemon souffle !!

    > >
    > > It separates into lemon pudding on the bottom and a very, very thin
    > > cake-like layer on top.

    >
    >
    >
    > Hmmmmmm, sounds like something the SO (being the lemon freak she is) would
    > enjoy.
    >
    > Thanks for the recipe.


    YW, I'm sure she'll like it. If she likes cake, especially pound
    cakes... look up one that uses extra virgin olive oil, rosemary and
    lemon. Here's an example (all it needs is lemon):
    http://ceramiccanvas.com/2010/05/ros...live-oil-cake/
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

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