Tart and sweet Lemon Pudding Cake is a two in one dessert when baked with creamy lemon budding on the bottom and lemon cake on top.
¼cupfresh lemon juice
2teaspoonsfreshly grated lemon zest
¼cupall purpose flour
1cupwhole or 2% fat milk
fresh berries in seasonblueberries, raspberries, strawberries
Preheat oven to 350 degrees. Grease a 1 quart baking dish. In a small bowl beat egg whites to the stiff peak stage.
In a medium bowl, beat together sugar and butter. Add egg yolks and beat until well blended. Beat in the lemon juice, lemon zest and salt. Beat in half the flour, then half the milk then remaining flour then remaining milk – making sure the batter is smooth after each addition. Gently fold in the egg whites. Pour batter into baking dish.
Place a 13x9x2 inch baking pan in the oven, carefully fill with 1 inch of hot water. Place the 1 quart dish in pan of water. Bake for 45 minutes to one hour (start checking at 40 minutes) until the cake on top is set. Let stand on a cooling rack for 30 minutes.
Can be served warm or cold. Scoop some pudding and cake on a plate, add fresh berries.