I don’t really know what to call this recipe, but my six year old daughter calls it Lemon Pudding Cake.
Little One and I have similar taste when it comes to food. We both prefer tart over sweet and we both really love anything lemon-flavoured. In fact, we’d be the ones eating the lemon curd and leaving the crust behind when given a slice of lemon meringue pie! I know. My husband thinks it’s sacrilegious to leave behind pie crust. He is a pie lover and loves all pies equally.
Little One requests lemon curd for dessert occasionally and I keep telling her that she cannot eat just lemon curd. Lemon curd and lemon pudding belong in pies, cakes, trifles, cookies…but not just on its own. Shhh! Don’t tell her that I would love to eat just lemon curd too!
This dessert has elements that please everyone in our family. It has the cake-like top that Hubby enjoys and the lemon curd or pudding-like bottom layer that Little One loves. I just love anything with lemon, so this makes me happy!
- 1 cup sugar
- 4 tbsp flour
- 4 tbsp softened butter (I use either Gaylea or Farquhar’s)
- 3 eggs (I use our eggs from our farm), separate egg yolks and egg whites
- Juice of 2 large lemons*
- Lemon zest from 1 lemon
- 1 1/2 to 3/4 cups coconut milk*
- Fresh mint to garnish
- Lemon slices to garnish
- Confectioner’s sugar to dust over cake
- Preheat oven to 350 degrees. Grease an 8 inch round or square baking dish.
- In a bowl, sift your sugar and flour.
- Using Kitchen Aid Stand Mixer (or whatever mixer you have), beat the egg whites until they form still peaks. This will make your cake light and airy. To achieve stiff peaks, it should take about 5 min on high speed.
- Remove egg whites and add to another bowl for now. Take egg yolks and in your mixer, beat well.
- Once egg yolks are beaten, add your butter, lemon juice and lemon zest. Beat well.
- Start mixing in your flour and sugar mixture and coconunt milk (gradually and gently).
- When everything is mixed well, gently fold in egg whites. Pour entire mixture into greased baking dish.
- In a rectangular casserole dish, I added some hot water for my Bain Marie. Place baking dish in Bain Marie, making sure no water overflows or goes into your mixture. Fill only halfway up the side of your dish.
- Bake at 350 for 50 minutes.
- Let cool for 5-10 min. Dust top of cake with confectioner’s sugar and take thin slices of lemon and some fresh mint for garnishing each serving.
*Notes – If you don’t have coconut milk or don’t want to use coconut milk, feel free to substitute with whole milk or even 2% milk.