While baking, Lemon Pudding Cake separates into a sponge cake topping with lemon sauce underneath.
The pudding cake is baked in a water bath (i. e. the dish holding the pudding cake is set in another pan and hot water is added to the bottom pan). This provides a moist and constant heat, so that the pudding cake bakes slowly.
The eggs in this recipe are separated. The egg yolks are added to the batter directly, but the egg whites are whipped until stiff and then folded into the batter. This technique ensures a nice airy cake.
Lemon Pudding Cake is the perfect ending to a lovely meal!
Lemon Pudding Cake
Print recipe| Serves | 4 |
| Inspiration | Canadian Living - Country Cooking |
Ingredients
- 1 cup white sugar
- 1/4 cup all purpose flour
- 1/4 Tsp salt
- 1/4 cup lemon juice
- grated rind of 1 lemon
- 2 Large eggs, separated
- 1 Tbsp butter (melted)
- 1 cup milk
Directions
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Separate the eggs and put the yolks in a small bowl and beat them by hand together. Put the whites in a medium sized bowl and beat them until stiff peaks form.  | |
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In a medium sized bowl, combine sugar, flour and salt. Stir in lemon juice and rind, beaten egg yolks, butter and milk. The mixture will be quite runny.  | |
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Fold the beaten egg whites into the lemon mixture and scrape into a buttered 6 cup (1.5 L) casserole. Place in a larger pan and pour in enough hot water to come 1 inch (2.5 cm) up the sides of the pan.  | |
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Bake in a 350 deg F oven for about 40 minutes or until topping is set and golden brown. Serve warm.  | |