When life gives you lemons, why settle for a lemonade when you can make something much better and yummy out of it. Today's recipe is a lemon pudding cake. Hope you enjoy it
INGREDIENTS
- 2 tablespoons butter, softened to room temperature
- 1 cup sugar
- 4 large eggs, separated placing yolks and whites in separate medium size bowls
- 1 teaspoon lemon zest (for easier zesting, zest lemons before juicing them)
- 1/3 cup lemon juice (about 2 juicy medium size lemons)
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 – 1/3 cup milk
- Powdered sugar to garnish
PREPARATION
- Preheat oven to 350 degrees.
- Spray an 8” square glass or ceramic baking dish (or a dish of a similar size) with non-stick cooking spray; set aside.
- Cream butter and 1 tablespoon of the sugar with an electric mixer set to medium until it is fluffy and lemon coloured.
- Mix in egg yolks one at a time alternating with the remaining sugar until it is all combined.
- With the mixer set to low, add lemon juice, lemon zest and vanilla; mix well.
- Add the flour a tablespoon at a time mixing well after each addition.
- Add salt and mix well.
- Slowly add the milk; set aside.
- Beat egg whites to stiff peaks. Fold in 1/4 of the beaten whites into the yolk mixture to lighten the batter before thoroughly folding in the remaining whites. The batter will be thin so don't worry.
- Pour the batter into the prepared baking dish. Place the baking dish in a larger heat proof baking pan. Place the pans on the middle rack of the preheated oven towards the front; pour boiling water into the outside pan until it comes 1/2 of the way up the side of the inside dish. Carefully push the pans toward the back of the oven.
- Bake for 40 – 45 minutes or until top is golden brown. Remove from the oven and cool for at least 5 minutes before dusting with powdered sugar and serving. This recipe is also delicious served warm or at room temperature.
XOXO
0 comments:
Post a Comment