Lemon Pudding Cake
The top of this cake is like a regular cake, but as you dig down, there is a lemony, buttery sauce hiding under the cake. An added flair is to make these in individual ramekins.
Lemon Pudding Cake
Makes: An 8×8 baking dish or a 6-cup casserole dish or 4 6oz ramekins
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Ingredients
- 1 cup white sugar
- ¼ cup all-purpose flour
- ¼ tsp salt
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp butter (melted)
- 1 cup milk
- 2 large eggs (separated)
- 3 cups water (boiling – or enough for a water bath)
Instructions:
- Preheat the oven to 350. Grease an 8×8 baking dish or 4 6oz oven-safe ramekins.
- Set water on to boil.
- In a medium bowl, combine the sugar, flour, and salt. Set aside.
- In another bowl, combine the lemon juice, zest, butter, and milk.
- Separate the eggs into 2 more bowls.
- Beat the egg yolks until thick and pale. Set aside.
- Wash the beaters really well and dry them then beat the egg whites until stiff but not dry. Set aside.
- Stir the butter/lemon mixture into the dry ingredients then stir the whipped egg yolks into that.
- Fold the beaten egg whites into the lemon mixture.
- Pour the batter into the prepared baking dish or ramekins.
- Place the filled dish into a larger pan then pour hot water about 1-inch deep in the larger pan to create a water bath.
- Bake for 35-40 minutes or until the topping is set and golden (if you bake for too long, the pudding will dry up.)
- Serve warm.