Lemon Cake Pudding

Lemon Cake Pudding is such a simple dessert yet versatile dessert.  It can be baked in either 6 small custard cups or in one quart size baking dish.  As it bakes, a pudding forms on the bottom while the top bakes into a layer of cake.  And as you dig in to enjoy, the two layers blend together for a perfect dessert.  It can be served warm or cold.  You can dress it up with fresh fruit or whipped cream, or simply serve it with a light dusting of powdered sugar which is the way we like it.


This is another recipe adapted from my grandmother’s Betty Crocker Cookbook, although it isn't one that I remember her making.  The cookbook offers “key recipes” and then provides variations of the key recipes.  Variations for this particular recipe include lime, orange, and pineapple.  Next time I am trying the pineapple variation!

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Lemon Cake Pudding

by Jill {www.dulcedough.com} May-30-2012

As this lemon dessert bakes, a pudding forms on the bottom while the top bakes into a layer of cake.

Ingredients

• 1/4 cup all-purpose flour
• 1 cup sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoon lemon zest (1 lemon)
• 1/4 cup lemon juice
• 2 egg yolks, well beaten
• 1 cup milk
• 2 egg whites, stiffly beaten
• confectioners' sugar, fresh fruit, or whipped cream (if desired)

Instructions

1. In a bowl, whisk or sift together flour, sugar, and salt.2. Stir in lemon zest, lemon juice, egg yolks, and milk.3. Fold in egg whites.4. Pour into 1 quart casserole or 6 custard cups/ramekins.5. Fill a baking pan (9" x 13") with 1 inch of water and set casserole or custard cups in pan of water.6. Bake for 50 minutes in a 350° oven.7. Serve warm or cold; dust with confectioners' sugar or top with fresh fruit or whipped cream if desired.

Details

Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Yield: 6 servings

Recipe adapted from Betty Crocker's Picture Cookbook, First Edition, McGraw-Hill Book Company, Inc. and General Mills, Inc. 1950.