↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
2 large eggs, separated, at room temperature
2 tbsp unsalted butter softened
2/3 cup sugar
2 tbsp flour
2 tbsp lemon zest
1/8 tsp salt
1/4 cup fresh lemon juice from 2 lemons
1 cup milk
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
2. With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
3. Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.
Serves 6
view more member recipes
UPSIDE-DOWN LEMON PUDDING CAKE
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
2 large eggs, separated, at room temperature
2 tbsp unsalted butter softened
2/3 cup sugar
2 tbsp flour
2 tbsp lemon zest
1/8 tsp salt
1/4 cup fresh lemon juice from 2 lemons
1 cup milk
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish or six 6-ounce ramekins.
2. With an electric mixer on medium-high speed, beat the egg whites to soft peaks. Transfer to a bowl and set aside. Beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down the bowl as necessary. Reduce the speed to medium and add the egg yolks, mixing until incorporated. Add the flour, lemon zest, and salt and beat until combined. Add the lemon juice and milk and beat until incorporated. Using a rubber spatula, fold in the egg whites. Pour the batter into the prepared dish or ramekins. Place the dishes in a large baking pan and add enough boiling water to the pan so that it reaches halfway up the sides of the dish or ramekins.
3. Bake until the top is golden and the center springs back when gently pressed, 35 to 45 minutes for a large baking dish and 25 to 35 minutes for the individual ramekins. Transfer the dishes to a rack to cool completely, at least 1 1/2 hours. (The pudding cakes can be refrigerated for up to 2 days. Allow to sit at room temperature for 30 minutes before serving.) To serve, run a paring knife around the edges of the dish and invert onto a plate.
Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Upside Down Cherry Pudding Cake
by sgre52160
Upside Down Fresh Cherry Pudding Cake Sauce: 1 qt fresh sour red cherries, pitted plus 1/2 c water - or - 1 16 oz can tart red cherries (undrained) 3/4 c sugar In medium saucepan, heat fre
by sgre52160
Upside Down Fresh Cherry Pudding Cake Sauce: 1 qt fresh sour red cherries, pitted plus 1/2 c water - or - 1 16 oz can tart red cherries (undrained) 3/4 c sugar In medium saucepan, heat fre
Lemon & Blueberry Upside-down Cake
by sgre52160
Blueberry topping: 3/4 cup packed golden brown sugar 1/2 cup unsalted butter, cut into 4 pieces 11/2 cups fresh blueberries Lemon-Almond Butter Cake: 3/4 cup cake flour 1/4 tsp baking powder
by sgre52160
Blueberry topping: 3/4 cup packed golden brown sugar 1/2 cup unsalted butter, cut into 4 pieces 11/2 cups fresh blueberries Lemon-Almond Butter Cake: 3/4 cup cake flour 1/4 tsp baking powder
*lemon Pudding Cake*
by sgre52160
1/4 cup flour 2 tsp cornstarch 1 1/4 cups sugar (divided use) 5 tbsp unsalted butter, softened 2 tbsp grated lemon zest 5 large eggs, yolks and whites separated 1/2 cup fresh lemon j
by sgre52160
1/4 cup flour 2 tsp cornstarch 1 1/4 cups sugar (divided use) 5 tbsp unsalted butter, softened 2 tbsp grated lemon zest 5 large eggs, yolks and whites separated 1/2 cup fresh lemon j
Lemon Pudding Cake
by sgre52160
4 eggs, separated 1/3 cup lemon juice 1 tsp lemon zest 1 tbsp butter 1 1/2 cups white sugar 1/2 cup sifted flour 1/2 tsp salt 1 1/2 cups milk Beat together egg yolks, lemon juice,
by sgre52160
4 eggs, separated 1/3 cup lemon juice 1 tsp lemon zest 1 tbsp butter 1 1/2 cups white sugar 1/2 cup sifted flour 1/2 tsp salt 1 1/2 cups milk Beat together egg yolks, lemon juice,
Lemon Pudding Pound Cake
by sgre52160
1 pkg yellow cake mix 1 small pkg lemon pudding, not instant 1 cup sour cream 1/3 cup oil 4 eggs Combine ingredients in a large bowl. Blend just enough until mixture is moistened, scraping bow
by sgre52160
1 pkg yellow cake mix 1 small pkg lemon pudding, not instant 1 cup sour cream 1/3 cup oil 4 eggs Combine ingredients in a large bowl. Blend just enough until mixture is moistened, scraping bow
view more member recipes
related CDKitchen recipes
Lemon Pudding Pound Cake
Lemon Pudding Chiffon Cake
Boston Cream Cake
Easy Luscious Lemon Cake
Cake Mix Double Lemon Bread
Paradise Cake
Boston Cream Pound Cake
Pink Lemonade Pound Cake
Mountain Dew Cake
Raspberry Chocolate Fudge Red Velvet Cake