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!
DetailsPrep time: Cook time: Total time: Yield: 6 servings
Lemon Cake Pudding
As this lemon dessert bakes, a pudding forms on the bottom while the top bakes into a layer of cake.
- 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)
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.
Recipe adapted from Betty Crocker's Picture Cookbook, First Edition, McGraw-Hill Book Company, Inc. and General Mills, Inc. 1950.