I mentioned the other day that I was making a lemon cake & had some fairly positive feedback on how it turned out, so I’ve decided to momentarily diverge and pass along the recipe. Please note that I make no claims on it being healthy – it’s not. And I got it off of the bag of lemons that I bought at Walmart, so don’t have any “Martha Stewart” expectations ,)
Lemon Pudding Cake:
3 lemons
3/4 cup sugar
1/4 cup AP flour
1/4 tspn salt
3 large eggs separated
1 cup milk at room temp
4 Tblspn butter melted & cooled
Preheat oven to 300f, butter 8×8 inch baking pan. Finely grate 2 tspn zest and squeeze 1/3 cup juice from the lemons, set aside. Combine dry ingredients, whisk together yolks, milk, butter, lemon zest & juice; add to flour mixture. Whisk to combine. Beat egg whites to soft peaks and fold into batter. The batter will be thin. Pour into prepared baking dish & bake for about 35-40min until golden. I’d recommend chilling before serving. Enjoy!!
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