Easter is just a couple of weeks away and all stores are now decked with all things Easter. There are empty Easter eggs ready to be filled with candy, Easter bunnies peeking from store shelves and splashes of lemon and lime. It is also the time when people look up recipes to cook during Easter. Here is a recipe for lemon pudding cake that I modified from a Kitchen Aid cookbook. Lemon pudding cakes are delicious light deserts with a pillowy cake on the top and lemon custard at the bottom. There are many recipes for this delicious desert but the one I found is ultra light with no butter and less sugar. I have modified the original recipe slightly by decreasing the amount of lemon juice and adding a teaspoon of Lime extract.
Lemon Pudding Cake
- 3 large eggs or 4 medium eggs (yolks and whites separated)
- ¾ cup low fat milk
- ¼ cup fresh lemon juice
- 1 tsp grated lemon peel
- 1 cup sugar
- ¾ cup all purpose flour
- 1 tsp lemon extract
- ¼ tsp salt
Method
Place eggs whites in a medium bowl. You need an electric hand mixer to do the whipping. You can also use a kitchen whip but the whipping times would be longer. Use the electric hand mixer to beat the whites for 1 to 1½ minutes till stiff peaks form. Place the egg yolks in a large bowl. Beat the eggs for 30 secs. Add milk, lemon juice and lemon peel and beat for an additional 30 secs. Add the sugar, flour and salt and beat for 1 minute until smooth and frothy. Using a spatula gently fold in the egg whites into the batter until just combined. Spoon the cake batter into an ungreased 1 ½ qt casserole dish or individual ungreased ramekins. Place the dish or the ramekins in a shallow baking pan filled with hot water up to 1” depth. Place the baking pan with the caserrole dish in the oven. Bake at 350 degrees F for 30-35 mins. Cool slightly. Serve warm drizzled with confectionary sugar.
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