Lemon Pudding Cakes from Kaf
photo by Bonnie G #2
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
6 cups
- Serves:
- 6
ingredients
-
BATTER
- 1 cup all-purpose flour
- 2⁄3 cup sugar
- 3 tablespoons lemons, bits
- 2 tablespoons lemons, powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons dry buttermilk
- 4 tablespoons melted butter
- 2 eggs, large
- 1⁄3 cup milk
-
SAUCE
- 1 1⁄2 cups hot water
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 tablespoons lemons, powder
- 1⁄2 cup sugar
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. 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>
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