This lemon dessert is baked all in one dish. As it bakes, it separates into a sponge-type cake on the top and a sauce on the bottom. I have figured out a way to do this using just one mixer. Here goes. I’ll list the recipe first and then my own description with a few pictures.
Lemon Pudding Cake
4 separated eggs
1/3 cup lemon juice
1 tsp. grated lemon peel
1 Tbsp. melted butter
1-1/2 cups sugar
½ cup flour
½ tsp. salt
1-1/2 cups milk
Beat together egg yolks, lemon juice, lemon peel, and butter. Combine sugar, flour, and salt. Add to egg mixture alternately with milk, beating after each addition. Beat egg whites until stiff, blend into batter using low speed of mixer. Pour into greased 8” square baking dish. Set in pan of hot water. Bake at 350 degrees for 45 minutes or until golden. Serve warm.
The first thing I do is put a kettle on to boil water and turn the oven on to preheat to 350 degrees. I beat the egg whites in my mixer, using the whipping attachment, then transfer them to a bowl and set aside. Next I use the mixer to mix the remaining ingredients according to the recipe. Then I fold the egg whites into the other ingredients on low speed until they’re incorporated. I use the whipping attachment the entire time, otherwise the egg whites don’t go into the rest of the batter very smoothly.
I pour the batter into an 8″ square pan and then place it into a 10 x 15″ pan. Put it onto a middle or low rack of preheated oven and pour hot water into the larger pan, until it comes up against the sides of the smaller baking dish about half way.
Bake 45 minutes. Remove baking dish from water. Be careful.
Serve warm with cream or whipped cream. The cake part of the dessert shrinks as it cools. This is a very rich and brightly flavored lemon dessert.
Foods Passion 
Leave a comment
Comments feed for this article