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Lemon Pudding Cakes

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Lemon Pudding Cakes Recipe Lemon Pudding Cakes Recipe

Luscious. No other word can really do justice to these tangy-sweet, buttery, individual-serving cakes.

At a glance

Prep
Bake
Total
Yield
6 servings

Ingredients

Batter

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 2 tablespoons lemon powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons buttermilk powder
  • 4 tablespoons melted butter
  • 2 large eggs
  • 1/3 cup milk

Sauce

  • 1 1/2 cups hot water
  • 3 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons lemon powder
  • 1/2 cup sugar

Batter

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 4 3/4 ounces sugar
  • 5/8 ounce lemon powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 7/8 ounce buttermilk powder
  • 2 ounces melted butter
  • 2 large eggs
  • 2 5/8 ounces milk

Sauce

  • 12 ounces hot water
  • 1 1/2 ounces butter
  • 1 tablespoon cornstarch
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 ounce lemon powder
  • 3 1/2 ounces sugar

Batter

  • 120g King Arthur Unbleached All-Purpose Flour
  • 135g sugar
  • 18g lemon powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 25g buttermilk powder
  • 57g melted butter
  • 2 large eggs
  • 74g milk

Sauce

  • 340g hot water
  • 43g butter
  • 1 tablespoon cornstarch
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 28g lemon powder
  • 99g sugar

Instructions

  1. Preheat the oven to 350°F. Lightly grease six individual 1-cup bakers.
  2. To make the cake: Whisk together the flour, sugar, lemon powder, baking powder, salt, and buttermilk powder.
  3. In a separate bowl, whisk the melted butter with the eggs and milk.
  4. Stir the liquid ingredients into the dry ingredients.
  5. Scoop the batter into the prepared bakers.
  6. To make the sauce: heat the water and butter until the butter melts.
  7. Whisk together the cornstarch, flour, lemon powder, and sugar.
  8. Whisk the liquid ingredients into the dry until thoroughly combined.
  9. To assemble the cakes: slowly divide the sauce among the bakers; it may take some time to settle, but you’ll use it all.
  10. Bake the cakes for 25 to 30 minutes, until they’re lightly browned and beginning to shrink away from the edges of the pans. Cool for 5 minutes before serving.
  11. Yield: 6 servings.
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