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
Ingredients:
- 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
Directions:
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:
Little Kitchen on the Prairie 
That really turned out beautiful…love it!
Thanks, and it tasted even better! 🙂
Cat, I used to make this cake all the time when my kids were younger, we loved it!! For some reason I haven’t made it in ages. Thanks for bringing back delicious memories. It’s a wonderful cake!
You’re very welcome, maybe it’s time to make it again for old time’s sake 🙂 I’ve never had it before now, but I’m already thinking about making it again!
Cat, just coming back to say a big thank you for linking this wonderful cake up to Cookbook Sundays today!
I have a recipe from my Grandma similar to this one – it’s a real classic! Yours turned out absolutely beautifully – love the pictures!
Dear Grand daughter
It is so refreshing to have messages arrive from the cold winter snow out in the Western part of Canada from our sweet industrious young cook. Makes me want to go to the kitchen and start making it. Glenn and I are sitting here reading after a big lunch of Brown Rice and chicken prepared with a Campbell Mushroom Soup, frozen vegetables in all colors– carrots, peas, potatoes and fresh onion and from the garden (pulled up a few minutes before it was washed, cleaned, and cut up to cook, green onions. .
Glenn went to church alone today as I am still barking from a cold, but on medication and getting better. Now he may make me stay home and cook every Sunday after he got this good meal today. When I walked out today, dozens of little birds flew up from under the bird feeders. Yesterday when I went out to add water to the bird bath, the honey bees were getting a drink.
The green grass is starting to grow. But the grey moss has covered it because of the wind. I have not been out to clean it yet. It was 68 this morning but warming up this afternoon. Beautiful Florida spring time. Wish you we here.
Mawmaw, that weather sounds so wonderful! I would love to go sit out under one of those big oak trees in your yard for a while and just enjoy it. I hope you feel better soon, there’s a bug going around at work too but thankfully I haven’t caught it.
I am not crazy about cakes, but pudding I love! This looks wonderfully creamy and I know I would keep on eating it. Great photos!
Stopping by from Cookbook Sundays, to say hello and let you know this looks delicious! Lemon has got to be my favorite flavor, thanks for reminding me to make this again!
I just love lemon pudding and this looks like a wonderful way to enjoy it!