Lemon Pudding Cake

• Vegetarian

• Produce

  • 1 inch 2 large lemons, juice of large
  • 2 Lemon, zest of large

• Refrigerated

  • 1 Egg
  • 3 Egg yolks

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tbsp Corn starch
  • 1 1/2 cups Flour
  • 1 pinch Salt
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 9 1/3 tbsp Butter
  • 1/2 cup Milk

• Liquids

  • 1 1/2 cups Water

Found on rockrecipes.com

Description

Directions

• In a small saucepan, combine the sugar, salt and cornstarch.
• While still off the heat, whisk in the egg yolks.
• Add the lemon juice, zest and water and place over medium low heat.
• 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 doesnt stick or burn.
• Once it is boiling continue to boil for one minute, then take it off the heat and stir in the butter, a tablespoon at a time until smooth.
• Pour into an ungreased 8 cup casserole dish or a pan of similar size that is about 4 inches deep.
• Set aside while you prepare the cake batter
• Preheat oven to 350 degrees F.
• Cream together the butter and sugar until light and fluffy.
• Add the egg and beat well.
• Beat in the vanilla extract and lemon zest
• Sift together the flour and baking powder.
• Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
• Drop the batter by rounded tablespoons, closely together, all over the surface of the lemon sauce.
• Once all the batter is in the dish you can gently smooth out the surface of the batter with the back of a tablespoon.
• Bake in the preheated oven for 40-45 minute or until a wooden toothpick inserted into the centre comes put clean.
• Let the pudding sit for about 15minutes to cool down slightly and let the sauce thicken a little.
• Serve in cereal sized bowls or dessert dishes.