This month's Secret Recipe Club sent me to check out Lynne's blog at 365 Day of Baking. Lynne is a much braver woman than I am because I don't think I could commit to posting and baking through an entire year! She recently finished her year and celebrated with some gorgeous cream puffs! She has a husband and 3 kids and has a love of The Patriots football team! They even named their dog, Brady!! (My Husband wishes we could have a dog!)
It was a lot of fun going through her blog and seeing what all she baked because there wasn't a huge emphasis on just sweets like one would tend to think but a great selection of anything that could be baked including some puppy biscuits!
This recipe for Lemon Pudding Cake actually came from Day 15 of Lynne's journey. One of my co-workers was talking about a Meyer Lemon Pudding cake and how she and her husband ate the whole dessert in less than 24 hours. I must admit that I was happy to try the one Lynne had!
I will state that I am not a very patient person. I didn't let this recipe cool which equaled a gooey, warm lemony pudding which my family LOVED. I've been on a lemon kick (every day this week will have a lemon recipe!) lately. I guess spring started early here and really got my tastebuds wanting something tart and sweet!
Be sure to check out the Secret Recipe Club page for other great reveals!l!
Lemon Pudding Cake
recipe adapted from this recipe at 365 Days of Baking
2 tablespoons butter, softened
1 cup sugar
3 eggs, separated
1 cup milk
1½ tablespoons flour
Juice of 2 lemons (approximately 1/3 cup)
1 lemon, zested
- Preheat the oven to 350ºF.
- Beat the butter, then gradually add the sugar, beating it until it is all incorporated.
- Beat in the egg yolks one by one.
- Add the milk, flour, lemon juice, and rind, and beat to mix well. (The mixture will have a curdled look.)
- Beat the egg whites until they form soft peaks, then gently fold into the batter.
- Place batter into a 1½-quart baking dish and set in water bath.
- Bake for 40-50 minutes.
- Let Cool and Enjoy!