I love to cook and even more I love to eat. I enjoy cooking a little of everything but my favorite is baking. Which is good, or bad because I have a sweet tooth that can’t be satisfied and it craves baked goods. With that being said, my parents gave me a cookbook for Christmas.
So last night something fell out of this cookbook, I picked it up and set it on the counter. About an hour later my sweet tooth was screaming and the kids weren’t! Perfect, I thought I would bake something. I went to move the card that fell out of said book and actually looked at what it said. It said “Lemon Pudding Cake” Seriously!!! How did I not eat the card itself after reading that? I’m still not sure. I ran outside to our ever fertile lemon tree and brought in about 10 lovely lemons and got to work. I am sorry to say that I didn’t take any pictures of the process or the final product, mostly because I was too excited to think. But 10 minutes of prep and 55 minutes of baking and my mouth was singing!!! This might be my new favorite dessert, no joke! It’s sweet enough to satisfy and sour enough to be refreshing, tell me that isn’t a marriage you want to be apart of?!
Lemon Pudding Cake (where have you been all my life?!)
4 egg whites, beaten stiff but not dry (think almost meringue but still a little wet under)
4 egg yolks
2 tablespoons of butter
3/4 cup sugar
4 tablespoons flour
1/2 cup fresh lemon juice (I’m guessing you could use the stuff out of the bottle thing too)
1 tablespoon grated lemon zest
2 cups light cream or milk (I used milk and it was still heavenly!)
Place a rack in the middle of the oven. Preheat the oven to 350 F. Butter either a 1 quart ceramic souffle dish or a 9X13 glass pan. You will also need a larger ungreased 10X15 pan to use during the baking process. You will need boiling water for the water bath.
Separate the eggs and beat the egg whites until stiff but not dry. Set aside. Cream the butter until light, and then add the sugar and flour and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the lemon juice, zest and light cream. Mix together. Fold in 1/4 of the beaten egg whites and mix to ligthen, then slowly fold the remaining egg whites in, be careful not to overmix. Transfer the mixture to the prepared baking dish, our boiling water into the larger pan to a depth of at least 1 inch. Set the baking dish with the cake inside the large pan and place in the oven.
Bake for about 1 hour, or until the top is golden brown, the center is just set, and the top springs back when pushed lightly with your hand. Let the cake cool on a rack for 10 minutes. Serve warm. It’s also beyond amazing cold the next morning, if it makes it that far!
This recipe is from http://www.bishopsranch.org/cookbook.html Written by Elizabeth Schmidt & Ariel Ross.