Saturday, March 24, 2012

Lemon pudding cake

This really is a 'pudding-cake'.  It has such a yummy lemon flavor and it is almost custard like. 

First off, you combine the sugar, flour and lemon zest.

The next step is to add the juice and melted butter. Then mix the egg yolks and milk and add to flour mixture.

Then beat the egg whites till stiff peaks form and fold into flour mixture.

It will look a little weird and soupy, but that's supposed to!  Bake at 350 (in a water bath*) for about 40 minutes and serve warm.  This is SO good with sweetened strawberries.  We tried it with frozen/thawed berries and with fresh ones.  It was good either way.  So light and fluffy!  I know this picture looks like scrambled eggs, but it's the only one I took!  Just trust's amazing!  And really easy.

Lemon Pudding Cake
1/2 cup sugar
3 TB flour
1 tsp. lemon zest
3 TB lemon juice
2 TB butter, melted
2 slightly beaten egg yolks
1 cup milk
2 egg whites.

Combine sugar and flour.  Stir in lemon zest, juice, and butter.  Combine yolks and milk.  Add to flour mixture; stir just till combined. 
Beat egg whites till stiff peaks form (tips stand up straight).  Gently fold egg whites into lemon batter.  Transfer batter to a 1-quart casserole. (I used a 9 inch square pan) *Place in a larger pan on oven rack.  Add hot water to larger pan to a depth of 1 inch.  Bake in a 350 degree oven about 40 minutes or till golden and top springs back.  Serve warm.