Lemon Pudding Cake
Easter may be all about chocolate for my kids but I’m thinking lemons. I’ve tried to bring up the idea of an Easter lunch or dinner a couple of times but the kids just look at me blankly. “We’re having an Easter egg hunt,” Esme reminds me. “I know we are,” I reply. “But then you know, there will be the rest of the day, and we could have a nice dinner…” But I’ve already lost her interest.
Well, if to amuse myself and Ben, I decide to do a special meal for Easter I’ll be looking forward to putting a spring spin on everything. We’re having a start/stop introduction to spring in Toronto but I’m still looking forward cooking and baking with my spring favourites. It’s not like lemons are seasonal since there is no such thing as a local lemon in this part of the world. But for me it’s a spring and summer flavour that I love. It’s so fresh and bright tasting – I love adding lemon to savoury or sweet dishes. I don’t remember how I came across this one. I’ve been making it for a few months now and it’s a big hit. It’s an old fashioned dessert that can be made with chocolate, caramel, berries or citrus. It’s a light batter that, in the oven, puffs up into an airy sponge on top and leaves a creamy pudding sauce on the bottom. Yes, you read that right – it’s a pudding and it’s a cake. It’s also ridiculously easy to make. If you can get a hold of Meyer lemons they’re really worth it. Much less sour than a regular lemon, the only downside is their soft rind makes them a little tougher to zest. But regular lemons will make a great final dessert as well. So creamy delicious. And light enough to finish a decadent meal. If I make one of those…
photos by Maya Vinyei
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
7 Comments
Jan @ Family Bites
April 02, 13:38Looks incredible! I’m a lemon lover too, although chocolate isn’t all that bad either. 🙂
eila / full plate
April 02, 17:49oh dear, you are making me swoon…..
Monica Groeneveld
April 09, 20:49WOW! I made this incredible recipe for Easter Sunday Dinner!
I had to go out and buy the porcelain Ramkin dishes, hunt all over for Meyers Lemons, and it was so worth all of the work. Thank you so much for sharing this recipe. Your Photographer is also great!
Ceri Marsh
April 09, 20:54Hi Monica,
I’m so thrilled you liked it so much! Particularly after you went to all that trouble – it would have really been sad if it hadn’t worked out. Glad it was a hit! And yes, our photographer is great – Maya Visnyei is our wonderful photographer and we feel very lucky to be working with her. Plus, she’s fun to have lunch with… we do eat the food we make for the site, after all!
Thanks for making my night with your comment!
Ceri
Helena
April 06, 10:00Lovely recipe and very simple to make.
What is the temperatures for this recipe you mentioned hot but no degrees in your posting.
Ceri Marsh
April 07, 16:52Hi Helena,
It’s 350 degrees. It’s just there under Method. Let me know if you try it! Thanks for reading, Ceri
Heather
August 01, 11:29I made this cake a few months ago. It was so good, but pudding part was a bit too runny. Andy idea what I did wrong? Thanks