As I was cruising around Pinterest the other day, I noticed MC Munaty Cooking had pinned some lemon pudding cakes...I stopped..and followed the pin..could it be the recipe I have been looking for, for such a long time? My mom made the BEST lemon pudding cake, and I never was able to find it in among her recipes, and have been looking for a similar one for years.
I read the ingredients and looked at the pictures, it SURE looked like the lemon dessert my mom used to make. But I had tried several before, and they hadn't even been close.
These were made in ramekins, and mom used to make it in a casserole dish. Hmm. It was such a small recipe and I always have a lemon on hand, so why not? I gave it a try.
I was in heaven stirring up this recipe, with the fresh clean smell of lemons all around me, and anticipating how sweet and tangy these would taste. I remembered how I loved coming home from school and smelling this cooking in the oven. Mom made it quite often, so it must have been a favorite of hers,too.
I could hardly wait to take them out of the oven and let them cool. I had to go into my craft room and start a project to force myself to stay away!
Finally they were room temp, and I grabbed a spoon and dug in.
Yep. This was IT!
Creamy, slightly tangy lemon pudding underneath a sweet moist cake," double dessert" mom used to say. I knew it was the same recipe she had made so many years ago!
1 egg white, beat until soft peaks form, set aside
Mix and beat in a separate bowl;
1 egg yolk
5 Tbsp. sugar
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1 tsp. butter
Add and beat in to this mixture:
1/2 c. milk
Add and whisk gently into this mixture:
2 1/2 Tbsp. flour
pinch of salt
Fold in the beaten egg white gently.
Pour into 2 greased ramekins. ( they should hold about a half a cup) Set in a pan and fill with water until it reaches about half way up the ramekins. Bake at 350 for 25 minutes until golden on top. Serve at room temp sprinkled with powdered sugar.