Lemon Pudding Cake
- annie Dec 20, 2004 03:03 PM
Does anyone have a recipe for a lemon pudding cake (or the like) which uses homemade pudding instead of a pudding mix? A friend remembers this as his special birthday cake from childhood but no one from his family ever wrote the recipe down. I would like to recreate this as a birthday surprise for him. Many Thanks.
I'm kind of famous for lemon pudding cake. I follow exactly the recipe in the Betty Crocker cookbook. Sometimes for fancier presentation, I make it in individual ramekins. My only secret is that I only make it when I can get Meyer lemons.
I'm actually currently trying the different ones from EPI. I was hoping a custard pudding cake expert reading this link might be able to help:
I seem to always have a lot more custard than sponge. The recipes I use don't beat the egg whites with some of the sugar; the whites are beaten alone then folded into the milk-lemon-sugar-yolk-flour mixture before baking, as i want a sponge, not a merignue, top.
My quest: I want to get more sponge than custard.
How do I do this? should i add more flour, use a water bath for only some of the cooking? any thoughts? Different recipes all seem to be a bit low on sponge, high on custard.
Thanks in advance!
I made this for our Easter dessert this past year, with macerated sliced fresh strawberries on top...not a drop was left. Very light tasting and refreshing but not sure if it's what you are looking for. Lemon Pudding Cake from Epicurious link below.