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Rising Pudding II Recipe

Ingredients

3 eggs

1/3 cup milk

1/3 cup white sugar

1 teaspoon vanilla extract

1 1/2 teaspoons lemon zest

1 teaspoon lemon zest

1 cup all-purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup milk

1 teaspoon vanilla extract

1 cup vegetable oil

1 1/2 cups white sugar

1/2 cup butter

1 egg, beaten

1 lemon, juiced

1 cup warm water (110 degrees F/45 degrees C)

1 teaspoon lemon zest

1 cup lemon juice

1 cup chopped pecans

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Beat the eggs and milk in a large bowl until the mixture is smooth. Beat in the sugar, 3/4 cup at a time, stirring after each addition. Mix in the lemon juice, lemon zest, lemon zest, flour, baking powder, baking soda, salt, pepper, orange juice, pecans and lemon juice. Pour into a 2 quart dish.

Bake in preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pan.

In a small bowl, combine the milk and lemon zest. Stir until the mixture is smooth. Remove the top of the cake from the pan, and place it on a wire rack to cool completely.