Lemon Pudding Cake

 

The sauce and cake batter are prepared separetely which means you can make just the lemon sauce if you want to use it for something else.

Lemon Sauce

1 1/4 cup sugar

pinch of salt

2 tbsp cornstarch

3 egg yolks

juice of 2 lemons, half the juice will go in the sauce and half will go in the cake

zest of 1 lemon

1 1/2 cup water

4 tbsp butter

1. In a small saucepan, combine the sugar, salt and cornstarch

2. While still of the heat, whisk in the egg yolks.

3. Add the lemon juice, zest and water and place over medium low heat

4. Bring this mixture to a boil stirring constantly. I find that a silicone spatula best for this because you can continuously scrape the entire bottom of the pan, making sure that the sauce thickens evenly and doesn’t stick or burn. 

5. Once it is boiling continue to boil for one minute, then take if off the heat and stir in the butter, a tablespoon at a time until smooth.

6. Pour into an ungreased 8 cup casserole dish or a pan of similiar size that is about 4 inches deep.

7. Set aside while you prepare the cake batter.

Lemon Cake

1/3 cup butter

1/2 cup sugar

1 egg

1 tsp vanilla

Zest one large lemon

1 1/2 cups flour

1 tsp baking powder

1/2 cup milk

1. Preheat oven to 350°F

2. Cream together the butter and sugar until light and fluffy

3. Add the egg and beat well.

4. Beat in the vanilla and lemon zest.

5. Sift together the flour and baking powder.

6. Add the dry ingredients, alternately with the milk, beginning and ending with the dry ingredients.

7. Drop the batter by rounded tablespoons, closely together, all over the surface of the lemon sauce.

8. Gently smooth out the surface of the batter with the back of a tablespoon.

9. Bake for 40-45 minutes or until a wooden toothpick comes out clean.