Molten Lemon Cake
Can’t stand baking. What with the exact measuring/timing and all. And then there’s all the stuff – measuring spoons, cups, little boxes of powder, cannisters of things. Excavating for baking dishes buried in the far reaches of the cabinet. What a hassle.
But there’s a few things we’ll bake now and again, and here’s one of them. An old family recipe, labeled “Lemon Pudding” — kind of misleading because the top half actually turns into an airy lemon cake. The bottom, though, is a thick lemony pudding. Nice contrast, and easy to put together. This is great after a holiday dinner. Something light and tart after a leg of lamb or a big ol’ standing rib roast. And for baking, it’s not that annoying to prepare.
- 1 C sugar
- 2 T butter, melted
- 5 T fresh squeezed lemon juice
- Zest from 2 lemons, minced fine
- 1½ C whole milk
- 4 T flour
- 1/8 t salt
- 3 separated eggs
Oven to 350º. Beat egg yolks into sugar, add in everything else except the egg whites. Beat whites into stiff peaks, gently fold into mix. Pour into buttered 1½ quart casserole. Put in pan of warm water and slide carefully into oven for 45 minutes at most. Evacuate when top gets browned — like this:
Serve warm with a sprig of mint, maybe a snifter of Grand Marnier mixed with a touch of Cognac on the side…
p.s. – you can do these in individual ramekins too, just reduce the baking time. We rolled out individual lemon puddings for the tot and her little compadres a while back, was a big hit.