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Does anyone have a recipe for Lemon Pudding cake done in the microwave?

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Asked by charmedhart at 3:46 PM on Aug. 25, 2009 in Food & Drink

Level 1 (0 Credits)
Answers (3)
  • Yield: 4 Servings

    2 tb Unsalted butter
    1/3 c All-purpose flour; sifted
    1/4 ts Baking powder
    1/4 ts Salt
    1 c Milk; used in 2 measurements
    2 lg Eggs; separated
    3/4 c Sugar
    1/2 ts Lemon zest; finely grated
    1 ts Vanilla extract
    1/4 c Lemon juice; fresh
    1 c Hot water
    Whipped cream or yoghurt;
    -for topping


    Answer by Mrs_Harsh at 6:13 PM on Aug. 25, 2009

  • 1 Put the butter in a 6-ounce microwave-safe custard cup and cover with
    waxed paper. Microwave on MEDIUM-HIGH power for 1 to 11/2
    minutes, until the butter is melted. Set aside. 2 Combine the flour, baking
    powder, and salt in a 2 1/2-quart bowl. Use a wire whisk and complete 10 or
    12 strokes to ensure that the ingredients are thoroughly blended. 3
    Gradually add 1/4 cup of milk, whisking until smooth. Whisk in the melted
    butter, egg yolks, sugar, lemon zest, and vanilla extract until blended.
    Stir in the lemon juice. Whisk in the remaining 3/4 cup of milk. 4 Put the
    egg whites in a grease-free 21/2-quart bowl. Using a hand-held electric
    mixer set at high speed, beat the whites until stiff and shiny peaks form
    when the beaters are lifted. 5 Whisk the beaten egg whites into the milk
    mixture until smooth. Pour the batter into a shallow 1-quart microwave-safe
    round casserole.

    Answer by Mrs_Harsh at 6:14 PM on Aug. 25, 2009

  • Set the casserole in a 10-inch microwave-safe glass pie
    plate. Pour the hot water into the pie plate. It should come about halfway
    up the sides of the casserole. G Microwave, uncovered, at MEDIUM (50
    percent) power for 8 minutes. If not using a turntable, rotate the pie
    plate a quarter turn after 4 minutes. 7 Cover the casserole with a
    microwave-safe paper towel and microwave on HIGH power for 3
    to 6 minutes. If not using a turntable, rotate the pie plate a quarter turn
    every 11/2 minutes. Test for doneness after 3 minutes. The cake is done
    when the pudding layer is bubbling rapidly around the edges and the surface
    of the cake layer appears dry. 8 Let the pudding cake stand for 10 minutes,
    uncovered. Serve warm, topped with whipped cream or plain yogurt.

    Answer by Mrs_Harsh at 6:15 PM on Aug. 25, 2009

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