Lemon Pudding Cake

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The first time I ever tasted lemon pudding cake was in the ingredients class in pastry school. Our project for that module was to choose an ingredient used in baking or cooking and make a report about it in front of the class. The best part about this project was that we have to make, bake, bring, or cook something with the featured ingredient and share it with everybody. Yum!

Our class was a mixed nuts of sorts, we had the young, the not so young, short, tall, each continent was well represented. It was interesting to see which ingredient each student had opted for and it was actually bit of a sneek peek into their indentities.

One Peruvian classmate featured exotic fruits from his country. We got to try Guanábana (soursop), chirimoya (custard apple) and maracuya (passion fruit) to name a few. Another classmate talked about edible flowers. It was quite fun chewing on different flowers (though some I would say were "interesting"). One young carefree fella presented one of his favorite drinks - Guiness beer. And as for me, I chose good ole vanilla. Enough said...

I distinctly remember one of my classmate's report, it was about lemons. She had chosen lemons partly due to her Greek heritage, explaining that they love to use lemons in their cooking. Her presentation stood out from my mind, not because she had a great dissertation about lemons but what she had brought to us to taste.

She made this lemon pudding cake that was a refreshing welcome to a hot summer day. This cake has a 2 layers - the top is the chiffon part and the bottom is the pudding part. If you love pudding and you love cake I think you are going to like this one. It was nice of my classmate to share her recipe. Though she had served the lemon pudding cake cold to us (and that's the way I have enjoyed it since), some recipes direct to serve it warm from the oven.

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LEMON PUDDING CAKE RECIPE

2 cups sugar
10 tbsp. flour
6 tbsp. butter
6 eggs, separated
1/2 cup lemon juice
grated rind of 1 lemon
2 cups milk

METHOD

Preheat oven to 375°F. Butter an 8" x 10" oven proof dish.

Mix sugar with flour. Cream the butter and add in the sugar/ flour mix.

Add in the eggs until well mixed. Then add the lemon juice, lemon rind and milk.

Whisk eggwhites until stiff peaks form. Fold it into the mix.

Pour into the oven proof dish.

Place a bigger pan into the oven and place the dish with the cake mix inside that pan. Pour hot water into the bigger pan (not into the cake mix!). This is called a baine marie method.

Bake for 1 hour.

Serve warm or cold with whipped cream.

Lemon Pudding Cake Top
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