Dreamy warm lemon pudding under a spongy cake. Mmm…… You won’t believe how super simple and elegant this recipe is; 1 lemon and a few pantry staples and you can whip up a lemon pudding cake to wow your family. It’s meant to be served warm but is also fantastic cold, not that you will have any leftovers. Definitely a fancy recipe that’s easy enough for even the most novice cook to prepare. Case in point, my 12 year old daughter made this, the only help she needed was her big brother to whisk the egg whites.
A cake that tastes like lemon meringue pie? Yes please.
You’ll need
½ cup sugar
3 Tbs all-purpose flour
1 tsp finely shredded lemon peel
3 Tbs lemon juice
2 Tbs butter or margarine, melted
2 slightly beaten egg yolks
1 cup milk
2 egg whites
Preheat oven to 350.
In a medium bowl combine sugar and flour. Stir in lemon peel, juice and melted butter or margarine.
In another bowl combine yolks and milk, add to flour mixture. Stir till just combined.
In another bowl beat egg whites till stiff. Gently fold egg whites into lemon batter. Transfer to a 1-quart casserole dish. Not having one I used the smallest glass dish I had on hand.
Place casserole dish inside a large pan on oven rack. Add hot water to larger pan to a depth of 1 inch. Depending on the size dish you use you may want to add less water. Whatever amount of batter there is up to the water level will be the pudding.
Bake for about 40 minutes or until the top is golden and springs back to the touch. Serve warm. This recipe makes serving for4-6 people.
