This recipe has recently come to me, but has very quickly become a favorite. I have a few different recipes for pudding or sauce cakes. For those who don't know, these are cakes that create their own sauce or puddings under the cake when baked. I have a chocolate one my mother-in-law goes nuts for! This recipe is very fresh, very light and is amazing warm or cold. Fresh squeezed lemon juice is extremely important, as is a light tough with the egg whites. If you don't own a micro grater, in a blender or food processor, process the rind with 1/2 the sugar and as normal with the sugar.
Lemon Pudding Cake 350° - 8x8 pan - 45min
4 Eggs, separated
1/3c Lemon Juice
1tsp Lemon Zest
1tbl Butter
1 1/2c Sugar
1/2c Flour
1/2tsp Salt
1 1/2c Milk
Beat yolks, lemon juice, zest & butter until lightened in color and slightly thickened (thickening varies on the eggs). Sift flour, sugar and salt together. Alternate between dry mix and milk, blending well at each addition. Now, whip your egg whites until they hold shape (anywhere between soft and firm peaks is fine, don't over whip!). Place about 1/3 of the whites into the mix and stir in, no need to be over gentle here. Now add the rest and do be gentle, folding or stirring in very gently until fully incorporated. Pour into ungreased pan (I prefer an earthenware dish).
Place a large pan about 1/2 of very hot water in the preheated oven. Place your cake pan inside the pan of water and bake @350° for 45 minutes. *WARNING* Often the top browns heavily, do not panic! This is normal, depending on your oven. Mine does not brown overly, others do. It should not burn in 45 minutes, but you may want to keep an eye on it after the 30 minute mark just to be safe.
