As I sit here typing this post, outside my window is a world of white, and the snow continues to fall. While I admit it’s beautiful as it falls, when all I’ve seen out my window since last November is white (and various shades of gray) you can’t blame me for growing weary of it. So, in spite of, or rather because of, the snow, I find myself dreaming of Spring today.
I woke up wanting to bake something, and not just any old baking, but something to make it feel like Spring, at least in my kitchen if nowhere else.
I don’t think I could have made anything that more perfectly suited my mood than this lemon pudding cake. It comes from this old Pillsbury cookbooklet.
It was light and airy with a bright lemon flavor that made me want to close my eyes and imagine myself sitting on a front porch swing somewhere warm eating a bowl of this.
If you happen to live some place warm and have a front porch swing to boot then you’ll love this (and I am incredibly jealous!), and if you’re stuck living some place like I do where it’s still a frozen tundra outside, then maybe making a dish of this lemon pudding cake will bring a little bit of Spring into your home like it did mine.
It’s amazing how just a handful of simple ingredients (this is a very frugal recipe!) can be transformed into something so wonderful.
I hope y’all enjoy this recipe as much as I did! And until next time, happy cooking 🙂
Lemon Pudding Cake
- 3 eggs, separated
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/8 tsp salt
Whisk together the egg yolks. Blend in milk, lemon juice, and lemon zest. Add sugar, flour, and salt. Whisk until batter is smooth.
Beat reserved egg whites until stiff peaks form. Gently fold into the batter.
Pour into a greased 1-quart casserole dish (mine was 1 1/2 quarts). Place in a 13×9 inch pan or other large casserole dish. Pour hot water into pan up to a depth of about 1 inch.
Bake at 325 degrees for 35-40 minutes, or until golden brown (I baked mine just a smidgen too long!). Can be served warm or cool.
I’m sharing this recipe with: