Lemon Pudding Cake

FryBoy

New member
Made this for dessert tonight, and it was a big hit. It's another old-fashioned recipe that's fairly simple to make -- although judging by some of the comments on All Recipes, it's not exactly idiot proof (you have to know how to separate eggs, how to beat egg whites, and have enough sense not to change the ingredients and to follow the directions). It never ceases to amaze me that some folks will take a recipe, completely alter it, then post negative comments about how awful it is, or other folks who admit that they don't know how to boil water yet gripe that the recipe didn't come out right.

Anyway, the original recipe is from one of my old cookbooks, the 1977 edition of Farm Journal's Best Ever Recipes (the All Recipes version is an exact copy). I've completely reworked the directions in an effort to make them clear for the inexperienced baker. The result is a delicious lemon sponge cake floating on a bed of thick, sweet-tart lemon pudding. If you like lemon, you should love this!

NOTE: printable PDF version attached.

Lemon Pudding Cake

4 eggs, separated
1 teaspoon grated lemon rind
⅓ cup fresh lemon juice
1 tablespoon melted butter
½ cup sifted flour (sift, then measure)
1½ cups sugar
½ teaspoon salt
1½ cups milk

1. Preheat oven to 350 degrees.

2. Grease an 8-inch square cake pan and set aside.

3. Partially fill a 13-inch by 9-inch pan with hot water; the pan must be large enough to hold the 8-inch cake pan; add enough water so that it comes about half way up the side of the smaller pan when it is placed in the larger pan; put the larger pan in the oven to heat the water while you prepare the cake batter.

4. Combine flour, sugar, and salt in a bowl and set aside.

5. Beat the egg whites in electric mixer until stiff peaks form; set aside.

6. In a separate bowl, beat the egg yolks until well blended.

7. Add lemon juice, lemon rind, and butter to the beaten yolks and continue beating until slightly thick and lemon-colored.

8. Add about a third of the flour and sugar mixture to the yolks; beat well; add about a third of the milk to the bowl and continue beating until well blended; repeat until all the dry ingredients and milk have been added.

9. Add the egg whites to the batter and mix on low speed until combined; do not over beat.

10. Pour batter into prepared 8-inch square pan, and set the pan in the hot water in the oven.

11. Bake for 45 minutes at 350 degrees, or until golden.

12. Cool, cut in squares, and serve topped with whipped cream, if desired; makes 6 to 9 servings. Refrigerate any leftovers.
 

Attachments

  • Lemon Pudding Cake.pdf
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QSis

Grill Master
Staff member
Gold Site Supporter
Wow, this sounds fantastic, Fry!

Copied and pasted!

Lee
 
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