I recently made the Italian Sausage with the bowtie pasta, which is a kind of heavy meal. I wanted dessert to be light and refreshing.
It was then that I remembered this fantastic Lemon Pudding Cake! This is baked in a water bath and it allows a soft sponge cake to go to the bottom and a luscious pudding layer to go to the top, creating a heavenly dessert!
My favorite way to make this is in small ramekins., but you can bake it in one large dish. After it cools 10 minutes, you invert it onto a platter or dessert plate. I like it served warm, but you could do it ahead and serve it refrigerated.
Lemon Pudding Cake
1/3 Cup Butter, softened
1 cup sugar, divided
2 eggs, separated
2 Tbs. lemon juice
1 Tbs. grated lemon rind
1/3 cup flour
1 cup milk
Cream butter and 3/4 cup sugar until light and fluffy. Blend in egg yolks, lemon juice and rind. Add flour; mix well. Stir in milk.
Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into batter; pour into 8 6 oz. custard cups. Set custard cups in baking pan; pour in boiling water to 1/2-inch depth.
Bake at 350 degrees, 35-40 minutes. Remove from water; cool 10 minutes. Invert on dessert dishes.
Makes 8 servings.
To make in a 1-quart casserole dish – Prepare recipe as directed. Pour batter into dish. Place into a pan larger than your dish and pour 1/2 inch boiling water into large pan. Bake 40-45 minutes. Cool 20 minutes. Invert onto serving plate.
Light, creamy and delicious! This is so good!!