LEMON PUDDING CAKE
This is a little like having your cake and frosting too with one recipe because the “pudding” part of the recipe separates out during baking and settles on the bottom of the pan, only to become the “frosting” when dumped out! This recipe is borrowed from pieces of several recipes and tweaked by Bob. We serve it with berry compote using summer berries we saved in our freezer.
2 whole lemon, organic, washed, skin on, seeds removed, cut into quarters and eighths
- 4 eggs, separated
- 3/4 cup sugar plus 1 tablespoon and a little extra for the pan
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup plus 1 tablespoon flour
1/8 teaspoon salt
Prepare ramekins by buttering bottoms and sides and sprinkling with sugar to stick to butter. Set aside. Preheat the oven 350F.
In the bowl of a food processor blend together egg yolks, sugar, lemons, flour, butter, salt, and buttermilk. In separate bowl, beat egg whites to peaks but not dry. Fold the first mixture into egg whites. Spoon equally into ramekins to almost full. Place a tee towel in shallow baking pan large enough to hold all the ramekins. Place ramekins in pan on the tee towel. Pour enough hot water into outer baking pan to come half way up the sides of the ramekins. Place into 350˚F oven for 25-35 minutes or until centers spring back when lightly pressed. Remove from oven and cool completely about 1 hour. To serve place ramekin upside down onto serving plate. Cake should drop out. Lift off ramekin. Lemon pudding will be on top and cake now on the bottom. Serve with blueberry (our favorite) compote, jam or fresh fruit.