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Lemon Pudding Cake: Sweet World #10

The.Sweet.World's picture
An old-fashioned dessert from here in the States, this lemon pudding cake is easy to put together and with ingredients that are usually found in the pantry!
Ingredients
  Butter 2 Tablespoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 2 , seperated
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄8 Teaspoon
  Lemon zest 1 Tablespoon (from 2 lemons)
  Lemon jucie 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
For garnish
  Powdered sugar 1 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350 F.
2. Grease a 9” round or 8 “ square cake pan or 6 – 1 cup ramekins with butter.

MAKING
3. In a mixer bowl, fitted in a stand mixer, beat together butter and sugar until light.
4. Add the egg yolks and beat for another 2 minutes.
5. Put in the flour and salt and mix well.
6. Stream in lemon juice, zest and milk and mix well.
7. In another bowl, beat the egg white until soft peak consistency using a hand mixer and fold them lightly into the lemon mixture.
8. Pour the batter in to the pan or in individual ramekins and place them in larger roasting pan and fill the roasting pan with hot water until it reaches ½ way up the pan or ramekins.
9. Bake in the oven for 40 minutes or until set and browned on top.
10. Remove from oven and let the cake cool in the pan for about 15 minutes.

SERVING
11. Dust with powdered sugar and serve warm.

TIPS
If you are using ramekins, place a kitchen napkin under each ramekin to avoid moving in the baking pan.

Things You Will Need
hand blender, 6-ramekins,

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Party
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
6

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