Lemon Pudding Cake

Isn’t it weird when your kid gets to be the age you kind of imagine you are? It would be easy to sink into decline and say, “I’m so old” but instead, why not use it as an occasion where it is impossible to turn down dessert – which would be in very poor taste on your son’s birthday! The fact is that in my family we traditionally manage to eke out as many birthday celebrations as possible, sometimes turning birth-day into birth-week. Due to work schedules, this birthday had already been celebrated a couple of days ago at a favorite restaurant with cake for dessert. We’ve also had birthday cookies and, yesterday morning, birthday bagels. That made me question whether a big two to three layered iced cake was actually required last night. Not to seem like a bad mother, but that cake would still be here today and probably tomorrow and big slices would be consumed, mostly by me, until it was only a memory.

We all love lemon desserts and Lemon Pudding Cake is a favorite so it seemed like a perfect way to celebrate a May birthday.  This is an amazing dessert – while it bakes it makes layers and sort of separates into a cake part on the bottom and a pudding part on top. Warm out of the oven it is just a delight. Whipped cream is okay but not required. Served cold – well it’s just as delicious and lemony. It’s kind of a perfect dessert.

Another fun thing about this recipe is that it can be baked in one dish, or baked in individual ramekins, great for a party where you are showing off a little. I wasn’t showing off to my small crowd so we just enjoyed Lemon Pudding Cake and a glass of champagne to celebrate the occasion (again). This is so easy and so good – do not wait for a big event to make this – in fact how about a Memorial Day Lemon Pudding Cake? Doesn’t that sound like a good idea? Enjoy!

Lemon Pudding Cake

Directions

Preheat oven to 375 degrees.

Spray six individual ramekins or one 8×8 casserole dish with cooking spray.

In a large bowl with an electric mixer beat butter with sugar and lemon zest.

Add in egg yolks, lemon juice, and flour and mix to combine.

Add milk, vanilla, and salt to combine.

In another bowl, beat egg whites until stiff.

Gently fold egg white mixture into batter – it doesn’t have to be thoroughly incorporated.

Divide batter into ramekins or pour into prepared dish.

Put ramekins or dish in a baking pan filled half way with hot water.

Bake for 30 minutes for ramekins and 40 to 45 for in a casserole.

Serve warm or cold.

May garnish with whipped cream and strawberries or just enjoy!