Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Lemon-Rosemary Custard Cakes Recipe

Ingredients

How to make it

  • Preheat oven to 350*.
  • Beat egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
  • Beat 1/2 cup granulated sugar and margarine at medium speed of a mixer until well-blended (about 3 minutes). Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, rosemary, lemon rind, juice, and salt to sugar mixture, beating well. Add egg yolks and milk, and beat until blended. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
  • Spoon into 6 (6oz) custard cups coated with cooking spray. Place cups in a 13 x 9" baking pan, and add hot water to pan to a depth of 1". Bake cakes at 350* for 35 minutes or until set. Remove cups from pan, and sprinkle with powdered sugar. Garnish with rosemary, if desired.
  • 222 calories, 30% from fat.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    zamora ate it and said...
    I'm intrigued by this cake recipe and will be saving to make in the future. Thank you.
    Was this review helpful? Yes Flag
  • notyourmomma 14 years ago
    Oh, this sounds de"light"ful. Can't wait to give it a whirl. I do love lemon and rosemary.
    Was this review helpful? Yes Flag
    " It was excellent "
    greekgirrrl ate it and said...
    Very nice, points!
    Was this review helpful? Yes Flag

The Cook

pointsevenout Athens, AL

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes