Thursday, 14 June 2012

Lemon Pudding Cake

Lemon Pudding Cake

An easy and traditional recipe taught to me by my gran is this lemon pudding cake. It does have a zesty flavour to it but sweet at the same time. Interestingly this is one of the easiest easy desserts recipes around. I am not trying to make you feel as if I am good and that is why I think it is easy. Give it a try and see for yourselves how simple it is to make this easy desserts lemon pudding cake recipe.


  • 2 lemons
  • 3 eggs
  • 3/4 c. sugar
  • 1/4 tsp. salt
  • 1 c. skim milk (or 2%)
  • 1/3 c. flour

  1. Heat oven to 350 degrees. 
  2. Grate 1 teaspoon of the yellow zest and squeeze 1/4 cup juice from the lemons. Separate the egg. 
  3. With an electric mixer set at medium speed, beat the yolks with the lemon zest, juice, sugar and salt until light yellow. 
  4. Beat in the milk. 
  5. Gradually add the flour, beating until smooth.
  6. With clean beaters, beat the egg whites until they hold soft peaks. 
  7. Carefully fold the whites into the yolk mixture. 
  8. Pour into an ungreased 1 1/2 quart baking dish. 
  9. Put in a large pan and add warm water to come halfway up sides of dish. 
  10. Bake until the top is golden and the cake starts to come away from the sides of the dish, about 35 minutes. 
  11. 6 servings.

Photo by Craig Murphy

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