Well, it isn’t J-E-LL-O, but it sure is pudding. What? Too corny?
Pretty much I am getting you ready for the holidays with the desserts I have made lately. Let me talk to you about this dessert particularly. First, let me give you a little background about me. I don’t like lemon desserts. I know your confused so let me explain my dislike for lemon desserts in more detail. It’s not that I don’t completely dislike lemon desserts, I don’t care for desserts that have a lite lemon flavor. You know, a fluffy taste. However, I love lemon desserts with a tart lemon flavor. Does that make sense? For instance, I don’t like Lemon Meringue Pie, but I love lemon tart bars. I don’t like lemon pudding or custard, but I do like this Lemon Pudding Cake. “What is the difference?”, I’m sure you are wondering. Well, although this cake has a pudding layer at the bottom, there is a cake that bakes on top of it that makes the cake more interesting and almost like you are not eating pudding at all, but a really moist lemon cake. Make sense?
I actually have tried to make this dessert for quite sometime now. I have seen and heard about this dessert at most of my family functions. It goes perfect on a table of soul food dinner options, right next to the Pound Cake, “Sock-It-To-Me-Cake”, and Pecan Pie. It is very lite, fluffy, and “lemony”. Yes I said “lemony”. It’s a word. I promise. So this year for Thanksgiving, you have to give this cake a shot. You can make it in a casserole dish or individual ramekins. If you like gooey and super moist cakes, this cake is great for you.
Lemon Pudding Cake
Ingredients
- 3 eggs, divided
- 1 c. sugar, divided
- 1/3 c. unsalted butted, softened
- 1/4 c.fresh lemon juice
- 1 tbsp. lemon zest
- 1/4 c. flour
- 1/8 tsp. salt
- 1 c. milk room temperature
- powdered sugar, garnish
Instructions
- Preheat oven to 350 Degrees
- In a a large bowl, cream together the butter and sugar. Add the egg yolks, lemon juice, and lemon zest. Beat until well combined. Add the flour, salt, and milk until well blended. Set aside.
- In a separate bowl, beat the egg whites while slowly pouring in 1/4 cup of white sugar until stiff peaks form. Gently fold the egg white into the egg yolk mixture until there no streaks and everything is well folded.
- Pour cake mixture into an ungreased 1 1/2 quart casserole dish. Place that dish in a large 9X13 rectangle dish and fill about 1/2 inch deep with boiling water. Bake for 40-45 minutes or until golden brown. Remove dish from water and cool for 10 minutes. Sprinkle with powdered sugar and serve.
Where is the recipe??
Try now Paulette.