Lemon Pudding Cakes from Kaf

"Got this recipe from King Arthur Flour site and knew I had to try it. I ordered the lemon bits and lemon powder from KAF but I think you could easily sub grated lemon and lemon juice for the same effect. I liked it best served warm, It came out tangy, light with burst of lemon goodness. So for you lemon lovers out there - I think you'll enjoy."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
45mins
Ingredients:
15
Yields:
6 cups
Serves:
6
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ingredients

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directions

  • BATTER:

  • Preheat oven to 350.
  • Lightly grease six individual 1 cup bakers.
  • Whisk together flour, sugar, lemon bits, lemon powder, baking powder, sald and buttermilk powder.
  • In separate bowl, whisk the melted butter with eggs and milk.
  • Stir liquid ingredients into dry ingredients.
  • Scoop batter into prepared bakers.
  • SAUCE:

  • Whisk together cornstarch, flour, lemon powder and sugar.
  • Whisk liquid ingredients into dry until thoroughly combined.
  • To assemble cakes:

  • Slowly divide sauce amonth bakers; it may take some time to settle, but you'll use it all.
  • Bake cakes for 25-30 minutes, until they're lightly browned and beginning to shrink away from edges of pans.
  • Cool for 5 minutes before serving.
  • TIP:

  • To make in a 9" round pan instead of individual bakers, prepare a directed, spooning batter into lightly greased pan, then very gently drizzle the sauce on top. Bake for about 35 minutes until lightly browned. Serve right out of pan.

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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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