Lemon Pudding Cake

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!!

If you love lemon, here are some other great recipes we love –
Lemon-Blueberry Biscuits, Katy Brown Chicken, Lemon Broccoli, Frozen Lemonade Pie,, Lemon Meringue Pie, Coconut Cake with Lemon Curd

dessert · Fast dessert · Lightened Up Recipe

One Pan (Light) Cake Brownies

There are three outstanding things in the title of this post:

  1. Brownies!
  2. One pan
  3. Light

That means I can have one of my favorite quick desserts (brownies) made with fewer calories and fewer dishes to clean up! Yes indeed!

I’ve been making this recipe for years. This came from my Better Homes and Gardens Family Favorites Made Lighter Cookbook. When I decided this would be my husband’s birthday treat (with ice cream, of course!), I went looking on my blog recipe index and couldn’t believe I’ve never shared the recipe here! Well, let’s fix that today!

I love, love, love my Deep Dish Brownies, but they have ALL the fat and calories that most recipes like this would have. There’s no need to blow eating moderately healthy just because there’s a celebration! There are lots of great dessert recipes that have fewer calories and fat grams…and this is one of them!

All you need to pull out to mix it up is a medium-size sauce pan.

Everything gets mixed into this pan and then poured into a 9x9x2″ greased pan! Here’s the simple recipe:

Cake Brownies

  • 1/4 Cup Butter
  • 2/3 Cup Sugar
  • 1/4 Cup Unsweetened Cocoa powder
  • 1 Egg White
  • 1/2 tsp Vanilla
  • 1/3 Cup low-fat Milk
  • 3/4 Cup Flour
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp Salt
  • 1/3 Cup Chopped Pecans or Walnuts

In medium saucepan, melt the butter. Remove from the heat. Stir in the sugar and cocoa powder till combined.

Add egg white and vanilla to saucepan. Using a wooden spoon, lightly beat just till combined. Add flour, milk, baking powder and baking soda. Beat with the spoon till well combined. Stir in nuts. Spread the batter into the prepared pan.

Bake in a 350 degree oven for 16 – 18 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Drizzle with Chocolate Powdered Sugar Icing. Let stand 1/2 hour or till icing is set. Cut into bars.

Chocolate Powdered Sugar Icing: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 Tbl. unsweetened cocoa powder, 1/4 tsp vanilla and enough milk (1-2 Tbl) to make drizzling consistency.

In about 30 minutes you will have brownies cooling on your counter! And since these are lighter than most recipes, you can feel good about adding that scoop of ice cream to your square!

These have a great cake-like texture, and are very moist. You won’t miss any of the fattening things they left out of the recipe and I doubt you’ll mix all the extra bowls! Simple and simply good!

I hope you’ll try them!


What’s Cookin’ in the Country in Strawberry season?

This past weekend my husband was on a country drive in South Carolina and spotted fresh, local strawberries for sale at a roadside stand!  They are so sweet and good!  I had a some with my yogurt Sunday morning.  I had some on a scoop of ice cream Sunday night.  I flash froze some for muffins, and I have a dish of some sliced and ready for other treats.

One of those treats is my favorite recipe for shortcakes from Cooking Light.  I’ve shared these in the past, but it’s  been a while and these are on my mind, so I wanted to share it again.  

I love a sweet biscuit-like shortcake, rather than the store-bought sponge cakes.  These are so much better than the ones in the store!



3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk


Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

 I just thought you’d want a heads-up for a great shortcake recipe before your first batch of local berries is purchased! These would be great for Mother’s Day lunch!

Are local berries in where you live?  What will you make with them?

With love from my country kitchen,


dessert · Side dish

What’s Cookin’ in the Country?

What did you bring (to the potluck)?

Ever get asked that when you go to a family or church gathering?  I think it’s the most popular question!  Who cares where you went on vacation or how you’re feeling after having the flu for two weeks?  We want to know what you brought that was yummy for us to eat! (Just kidding!)

A great to-go recipe is sometimes just a simple something like an old recipe.  That’s what I took to our church’s Friend Day picnic yesterday.   I made a salad that I’ve been making for close to thirty years.  Sometimes I forget to go back to those old tried and true recipes!  What was I thinking for leaving this recipe in the dust?  It’s so delicious, so pretty, and it is made the night before!  

What is it?  It’s the trusty Seven-Layer Salad. Have you ever made it?  Has it been in your recipe box forgotten and tucked away? Why not make it for your next gathering or for your dinner one night this week?  You can vary the ingredients you add, making it just what you and your family love.  I like it, too, because it takes common foods that I usually have on hand. It stays fresh and crispy with the dressing on top.  Put it in a clear bowl so each layer will show off its colors!


Seven Layer Salad  – Original recipe – Serves 12

1 pound bacon
1 large head iceberg lettuce – rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

I did try a new dessert for the picnic…Butterscotch Blondies!  I found these in my Cooking Light Baking Cookbook.  I seriously don’t miss any of the fat in the “normal” recipe!  This is another recipe that has common ingredients .No tofu or agave needed – just less of the normal baking supplies!  I love that!  These are rich and gooey on the inside and crispy on the outside!  All they need is a cold glass of milk!


Butterscotch Blondies

2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
6 Egg whites
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.

Combine butter and egg whites, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

Those blonde brownies are a yummy treat!  Don’t wait for a special potluck to make them.  You need these this week!

Have you made any of your old recipes recently?  What was it?

With love from my country kitchen,