This is one of those recipes that has been in my recipe box for many years…along with the “Chocolate Pudding Cake” which is a post for another day. No doubt, if you served this to my grown children, they’d remember it and smile…
There is one fresh lemon in my fruit bowl right now. I remembered this post I did back in 2010 on My Southern Heart and I’m thinking about creating this for tonight – a light delicious dessert!
This is a quick (well, except for separating the eggs and beating the egg whites but that’s an important step) and easy recipe. It’s also delicious! You could serve it with just a dollop of whipped cream if you’d like. An 8? square dish serves four generously.
Lemon Pudding Cake
4 extra large eggs (or 6 medium), separated
1/3 cup fresh lemon juice
the grated zest (rind) of one large fresh lemon
1 tablespoon melted butter
1 & 1/4 cups white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1 & 1/2 cups milk
Lightly spray 8? square baking dish with vegetable spray such as Pam. Set dish inside a 13? x 9? baking dish. Bring enough water to boil to pour around 8? baking dish. Be careful not to get any water in the baking dish.
Carefully separate the eggs. Whisk the egg yolks. Combine the egg yolks, lemon juice, lemon zest and melted butter. Beat with electric mixer until thick and lemon colored. Combine the sugar, flour and salt. Add this dry mixture alternately with the milk to the yolk mixture – beating well after each addition.
Wash & dry the beaters & beat the egg white until stiff. Combine the egg whites into the batter on low speed of electric mixer. Pour batter into the baking dish (set inside the hot water dish – with hot water about 1/3 way up the sides of the pan. You don’t want water in the dish.)
Bake at 350 degrees F (175 degrees C) for about 45 minutes. There will be light, fluffy cake on the top & lemon pudding on the bottom! Spoon into dessert dishes and enjoy…