Lemon Pudding Cake.

I wanted to share the recipe of this lemon pudding cake that I made for Easter brunch. Unfortunately, these were the only pictures I took of these cakes from our Easter table. I wished I had taken more pictures to highlight these goodies. Oh well, maybe next time. But I did not want to wait till the next time I bake these before sharing the recipe or else I might forget.

 I am always looking for recipes with lemon, so that I can use my harvest from our lemon tree. We had so many lemons, that I have started to freeze the lemon juice. Its convenient that way too, just take out a few lemon cubes and use it. 

Ok, jumping to the recipe. The recipe is for 2 serving. I did double up the recipe and ended up making not 4 but 5 in my small ramekins. Though I just realized the picture shows just 2 ..:)

You will need:

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1 large egg, separated, room temperature

1/2 cup sugar

1/3 cup whole milk

2 tablespoons all purpose flour

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1/8 teaspoon salt

Steps:

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• Preheat oven to 325 degrees
• In a bowl, beat egg yolk. Add sugar, milk, flour, lemon juice, lemon zest and salt and beat till smooth.
• In another bowl, beat egg white separately until stiff peaks form.
• Fold in the egg white mixture gently into the lemon flour mixture.
• Pour in 2 ungreased ramekins. (cups will be very full)
• Place the cups in a baking pan with water. 
• Bake for 40-45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
• Cool and serve it with powdered sugar sprinkled on top or with whipping cream.
• Enjoy!

These cakes almost feels like the lemon lava cake. I hope you enjoy this as much as we did.

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