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Lemon Pudding Cake

December 27, 2010 By Delia

This cake is quite easy to make. It is a perfect snack for kids or you can serve it to guests with coffee or tea.  You can also keep it in the refrigerator for a day or two. This makes the texture of the bread similar to a pound cake.

Ingredients:

2 tablespoons butter

1/2 cup granulated sugar

2 eggs, room temperature, separated

3 tablespoons all-purpose flour

1 3/4 cups milk

1/4 cup lemon juice (about 2 lemons)

1 tablespoon grated lemon peel

1 lemon, sliced

Pre heat the oven to 350°F.

Grease and flour an 8-inch square baking pan.

In a large mixing bowl, whisk the butter with sugar until it turns light. Beat in egg yolks until well blended then stir in flour. Add milk, lemon juice, and lemon peel. Beat the mixture slowly until it becomes thick.

In a separate bowl, beat egg whites until soft peaks form.  Make sure that the beater is clean. Using beaters with remnants of previous mixtures can cause difficulty in beating the egg whites. This results to stiff mixtures. If this happens, egg whites will be a little more difficult to fold into the thin batter.

Gently fold small proportions of the egg white mixture into the pudding batter. Mix well.

Pour lemon pudding cake batter into the greased baking pan. Spread batter evenly. Set the baking pan in a larger pan. Pour boiling water into the outer pan until it reaches about an inch of the inner pan. Bake for about 45 minutes, or until golden brown.

Allow to stand for about 15 minutes before serving. Sprinkle with sifted confectioners’ sugar or with whipped topping. Garnish with lemon slices.

Photo Courtesy Of: Ted Drake

Filed Under: Cake Recipes, Fruit Tagged With: lemon, lemon cake, lemon pudding cake

Lemon Butter Cake

October 25, 2009 By Lorraine

Lemon Pound Cake

“Lemon Butter” is hands-down my favorite sauce for fish dishes- and, surprise surprise, it translates exceedingly well in a cake! From light-as-air loaves, to ones filled with poppyseed, I have a nice collection of lemon pound cake recipes. Here’s a particularly good one:

Lemon Butter Cake Recipe

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temp.
1 cup granulated white sugar, PLUS 1/3 cup
4 large eggs
2 teaspoons pure vanilla extract
1/4 cup freshly squeezed lemon juice, PLUS 1/3 cup

Preheat your oven to 350F. Grease & flour (or spray and line with parchment paper!) a 6-cup loaf pan.
In a medium-sized bowl, blend flour, baking powder and salt together with a whisk.
In the bowl of your stand (or hand) mixer, cream butter. Add 1 cup sugar, and cream until light and fluffy. Turn mixer down to the lowest speed, and add eggs one at a time. Add vanilla.
Add the dry ingredients (flour, etc.) and 1/4 cup lemon juice to the mixer in alternate batches, starting and ending with the dry mixture. Mix until JUST incorporated.
Pour into pan, and bake for about 30-45 minutes.

While it’s baking, make your glaze: in a small bowl, stir together the 1/3 cup sugar and 1/3 cup lemon juice until the sugar is dissolved.

Once your cake is ready, put on a cooling rack, and begin pouring the glaze over the cake while it’s still hot. You might want to poke holes in the cake with a skewer.

Let cool completely… and enjoy.

Filed Under: Baking Tagged With: lemon cake, lemon pound cake

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