Lemon Pudding Cake // Whip 1/3 c soft butter & 3/4 c sugar - add & beat 3 egg yolks, 1/4 c fresh lemon juice, & 1 T lemon zest - fold in 1/4c flour, 1/8 tsp salt, & 3/4 c room temp milk-fold in egg whites(whipped with 1/4 c sugar) Bake in a water bath @350 for 40-45 min. Cool & sprinkle with powder sugar
Lemon Pudding Cakes: The Good News These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens," Sara Kate Gillingham-Ryan says. "These cakes are rich without being too heavy."
Warm Lemon Pudding Cake ~ Made with lemon pudding, this comes out of the oven so warm and oozing with pudding. Sort of like a molten lava cake. Only this is a regular sized cake with the pudding coming out the bottom of the cake. Simply luscious.