Lemonbuttersauceforcake Recipes

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LEMON PUDDING CAKE I

This is a family favorite for over 50 years. It makes a sauce on the bottom

Provided by Cali

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 12

Number Of Ingredients 8



Lemon Pudding Cake I image

Steps:

  • Beat together egg yolks, lemon juice, lemon rind, and butter or margarine until thick and lemon colored. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  • Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer. Pour into 8 inch square baking dish.
  • Place a pan of hot water in the oven, and set the baking dish into the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 31.1 g, Cholesterol 67 mg, Fat 3.3 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 1.5 g, Sodium 139.7 mg, Sugar 26.7 g

4 eggs, separated
⅓ cup lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 ½ cups white sugar
½ cup sifted all-purpose flour
½ teaspoon salt
1 ½ cups milk

LEMON BUTTER SAUCE FOR CAKE

This is a rich and bright sauce that is excellent with any heavy unfrosted cake. A classic from the Farm Journal magazine

Provided by Aroostook

Categories     Lemon

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5



Lemon Butter Sauce for Cake image

Steps:

  • Add all ingredients to a small sauce pan Cook over med.
  • heat, stirring constantly until it comes to a boil.
  • Remove from heat, stir and cool slightly.
  • Serve on cake.

1/2 cup butter
1 cup sugar
1/4 cup water
1 egg, beaten
3 tablespoons lemon juice

LEMON BUTTER CAKE

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8



Lemon Butter Cake image

Steps:

  • Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes.

1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Juice and zest of half a lemon

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