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Lemon Pudding Cakes from Kaf

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“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.”
READY IN:
45mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. BATTER:
  2. Preheat oven to 350.
  3. Lightly grease six individual 1 cup bakers.
  4. Whisk together flour, sugar, lemon bits, lemon powder, baking powder, sald and buttermilk powder.
  5. In separate bowl, whisk the melted butter with eggs and milk.
  6. Stir liquid ingredients into dry ingredients.
  7. Scoop batter into prepared bakers.
  8. SAUCE:
  9. Whisk together cornstarch, flour, lemon powder and sugar.
  10. Whisk liquid ingredients into dry until thoroughly combined.
  11. To assemble cakes:
  12. Slowly divide sauce amonth bakers; it may take some time to settle, but you'll use it all.
  13. Bake cakes for 25-30 minutes, until they're lightly browned and beginning to shrink away from edges of pans.
  14. Cool for 5 minutes before serving.
  15. TIP:
  16. 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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