Lemon Pudding Cake…a light, soft texture and lemon flavor. Delicious!
I’ve always wanted to make Lemon Pudding Cake. When I found myself with a bag of lemons to use up, I decided today was the day. Believe it or not I’ve never made anything in ramekins either, I figured I’d remedy that today too. This is a very light ,creamy dessert.
While baking, the batter makes two layers, a sponge like cake on the top and a creamy lemon pudding on the bottom. It isn’t overly sweet, and it’s very light and creamy. It would be the perfect ending to any meal. You probably have the basic ingredients in your kitchen, all you need are the lemons. The recipe was very easy to follow. You will bake your pudding cake in a water bath, nothing to worry about. I used a 13×9 inch pan and a separate round baking pan because I had 8 ramekins. Lay a towel down in your pan, put the dish your using on the towel and fill the pan with hot water half way up your baking dish and bake. Piece of cake. This would be lovely with fresh fruit, raspberries or blueberries…the lemon would compliment the fruit well. We loved this, I hope you do as well! Enjoy!
To Print The Recipe ,Click Here
Lemon Pudding Cake
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 tsp salt
3/4 cup plus 2 Tablespoons sugar
3 large eggs, separated
1 1/3 cups whole milk